Prep time: 5 min • Cook time: 5 min • Yield: 2-4 servings

Ingredients

• 2 garlic cloves
• One 16-ounce bag frozen cauliflower florets
• 1½ tablespoons coconut oil
• ½ cup coconut milk
• 2 teaspoons dried thyme leaves
• Salt and ground black pepper to taste

1. Peel the garlic and cook along with the cauliflower, following the package directions, until the cauliflower is very soft but not waterlogged.
2. In a microwave-safe bowl or small saucepan, heat the coconut oil, coconut milk, thyme, salt and pepper about 1 minute.
3. Meanwhile, purée the cauliflower in a food processor, scraping down the sides. Add the coconut milk and process about 10 seconds. Taste and adjust seasonings.

Note: You can use fresh cauliflower for this recipe, but frozen cauliflower packs the same nutritional punch and reaches a creamy texture faster and easier than fresh. Vary It! Try substituting parsley or chives for the dried thyme. You may also use chicken broth in place of the coconut milk.

Enjoy!