serves 4
time 15
difficulty moderate
author berock
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
  1 whole 1 whole head cauliflower  
  1. wash the cauliflower, remove leaves and bottom of stem and cut into large florets.
  2. peel the garlic cloves.
  3. place the florets and garlic cloves in a steamer basket inside a pressure cooker with 1/3 cup of water.
  4. attach lid and heat on high until brought to pressure.
  5. cook the cauliflower and garlic at the highest pressure setting, according to manufacturer’s instructions, for three minutes.
  6. when the time is up use the fast release method (rinsing the pot in cold water) until the pressure is released and you can remove the lid.
  7. pick out the garlic cloves and set aside.
  8. place the cooked cauliflower in a large food processor and pulse until roughly chopped.
  9. place the cooked garlic cloves in a saucepan with the coconut milk, salt, nutmeg and pepper, bring to a simmer and cook for approximately 5 minutes so the garlic and spices infuse the liquid.
  10. use a fork to crush the softened garlic to aid in this process.
  11. add the spiced liquid (garlic and all) to the food processor and process until very smooth.
  1/3 cup 1/3 cup water  
  4 clove 4 clove garlic  
  3/4 cup 3/4 cup canned coconut milk (full fat)  
  1 tsp 1 tsp celtic sea salt  
  1/4 tsp 1/4 tsp ground or microplaned nutmeg  
  1/4 tsp 1/4 tsp ground black pepper