Ingredients

• 1 head cauliflower (1 lb or 3-4 cups)
• 1 cup vegetable broth, low sodium
  *Use unsweetened coconut or cashew milk in Phase 2 
  *Use heavy cream or coconut cream for maintenance or Phase 3
• 1-2 tsp pink Himalayan salt
• 1 tsp. pepper white, ground
• 1/2 teaspoon nutmeg ground
• PHASE 2 option: 1 oz butter salted
• PHASE 2 option (if not using butter): add 1 oz. parm

Directions

1. Cut the cauliflower into evenly sized pieces and place into a saucepan.
2. Add the veggie broth (or PHASE 2: coconut milk) to the saucepan and fill the pan with water until just the tips of the cauliflower are above the water.
3. Bring the cauliflower to the boil and reduce to a simmer for 10 minutes, until very tender and easily broken apart with a spoon.
4. Add the salt, pepper, nutmeg and (PHASE 2: butter).
5. Blend the soup with a stick blender preferably, take care to ensure that you don’t splash yourself with the hot liquid. We recommend blending in short bursts until the mixture is smooth.
6. Ladle the soup into 4 bowls to serve.
7. Phase 2: Add parm on top. Serve and enjoy!