Prep 5 mins Cook 30 mins Makes Serves 4 Source 28bysamwood.com
Preheat oven to 180°C.
Melt coconut oil in a baking dish, toss with cauliflower and roast cauliflower with whole garlic for 20-25 minutes or until lightly golden.
Add cauliflower, squeezed garlic puree, stock, turmeric and ginger to a medium saucepan, bring to the boil and simmer covered for 10 minutes.
Remove from heat and puree with a stick blender.
Add all but 2 tbs of coconut cream and gently heat through. Adjust seasoning and serve with remaining coconut cream, sliced chilli and a slice of gluten free Sweet Potato Bread.
Energy 795.07 kJ
Calories 189.90 cal
Sat. Fat 9.73g