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  • 1 tablespoon olive oil
  • 1 teaspoon ghee, optional, but adds to the flavour
  • 1 onion
  • 2 medium sized carrots
  • 2 celery stalks
  • 1 bay leaf
  • 2 garlic cloves
  • 1 medium sized head of cauliflower
  • 4 cups chicken stock
  • 2 heaped tablespoons tapioca flour
  • ½ cup almond/homemade coconut milk (if you include dairy, full cream milk will do!)

Dice onion, carrots, celery and peppers, fry lightly in olive oil. Add cauliflower pieces, garlic and chicken stock, bring to the boil. Make a flurry with tapioca and a little water, add to veggies, reduce heat, simmer until veggies are al dente If you like a thinner/thicker sauce, adjust your tapioca flour measurements. Before serving add coconut milk and mix through.

I had a very large head of cauliflower, so added 2 extra carrots and celery stalks, 5 cups stock and 4 tablespoons of tapioca flour. Left the ghee out. Added 1 diced green pepper as well. Used ½ tin of coconut milk (froze the rest in ice trays for later use in smoothies). Topped with a drizzle of coconut milk, cracked black pepper and green onions.

Photo: Lesdee Gloak Bam

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