Recipe Category
A vegan, low carb version of the original. Perfect for St. Patrick's Day!
Preparation time
30Minutes
Cooking Time
30Minutes
Number of Servings
4
Difficulty
Medium
Ingredients
1 large head cauliflower (4-6 cups)
1/3 cup almond milk (plus more if needed)
1 tbsp olive oil
2 tbsp nutritional yeast
Seasonings-roasted garlic poweder, Penzey's Mural of Flavor, salt, pepper
1 large leek, chopped
2 cloves garlic, minced
4 cups finely chopped kale and cabbage (preferably Lacinato kale)
Toppings-roasted Brussels sprouts, caramelized onions, shiitake "bacon," tamari almonds, scallions, etc.
Recipe Steps
1. Chop cauliflower into florets. Roast for 30-40 minutes at 400 degrees until browned and soft.
2. Transfer cauliflower to food processor. Add almond milk, olive oil, nutritional yeast, and seasonings. Blend until smooth. Add more milk if needed.
3. In a large pot, cook leeks in olive oil for about 5-8 minutes or until soft. Add garlic. Cook 30 seconds.
4. Add kale and cabbage to the pot along with 1/3 cup of water.
5. Cook until greens are wilted and soft, about 5 minutes.
6. Add pureed cauliflower to pot.
7. Taste for seasoning. Serve with desired toppings.