PREP TIME: 5 MINS
COOK TIME: 20 MINS
TOTAL TIME: 25 MINS
INGREDIENTS
1 medium yellow onion, roughly chopped
2-3 cloves garlic, crushed
4-5 sprigs of fresh thyme
4 tbs of olive oil
1 large head of organic cauliflower
1 (32oz) box of organic low sodium
Chicken broth (veggie if you want vegan)
1 large bunch of organic lacinato kale or collard greens, chopped
1 (8oz) package of baby bella mushrooms
Salt and pepper to taste
1/2 lemon (optional for serving)
DIRECTIONS
1. Sauté onions, garlic, and thyme in 3 tbs olive oil until onions are translucent.
2. Add cauliflower to incorporate and sauté until slightly brown.
3. Add broth, salt, pepper.
4. Cover, bring to a boil then simmer for 10-15 minutes or until cauliflower is soft.
5. While cauliflower is simmering in another pan add the last tbs of olive oil, sauté kale and mushrooms until soft.
6. Transfer all ingredients from cauliflower pan into blender and blend until smooth.
7. Transfer puree back to pan and add in chopped greens and mushrooms, simmer for 5 more minutes.
8. Serve with some more fresh thyme and optional lemon squeeze!
