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In a large pot place the florets and garlic cloves. Cover with the stock, water and coconut milk. Season liberally with salt. Stir.
Bring up to a boil and then reduce to a simmer on medium/low heat. Cook for 20-25 minutes stirring occasionally, until softened and fork tender.
Using a spider or small hand strainer remove the florets and cloves to a food processor along with 1/4 - 1/2 cup of the cooking liquid. Blend until smooth. Taste for seasoning, adding a large pinch of salt.
To serve spoon into a medium bowl and sprinkle with parsley, chives and freshly cracked black pepper.
Recipe Courtesy of Megan Mitchell