2 1/2 pounds cauliflower, core and stems discarded
1 dried chipotle, stemmed and seeded
1 bay leaf
1 quart unsweetened almond milk
How to Make It
In a large saucepan, heat the oil. Add the onion and cook over moderate heat until softened but not colored, about 5 minutes. Add the cauliflower, chipotle, bay leaf and almond milk and bring to a boil. Cover and simmer over low heat until the cauliflower is very tender, about 15 minutes. Discard the bay leaf and chipotle.
Boil the cauliflower until the liquid is reduced by half, about 10 minutes. Drain the cauliflower and onion and transfer to a blender. Puree until smooth. Season with salt and serve.
The cauliflower puree can be refrigerated overnight. Reheat gently before serving.
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