
Servings |
Yields 4 servings
|
- 1 head cauliflower cut into small florets
- 1 onion finely diced
- 4 cloves of garlic minced
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Salt
- 1/2 teaspoon pepper
- 1 (13.5 ounce) can coconut milk
- 2 cups vegetable broth + extra if needed
- 1/2 cup parsley chopped
Ingredients
|
![]() |
- In a large bowl toss the corn and cauliflower florets with oil, balsamic vinegar, Italian seasoning, garlic powder, onion powder, salt and pepper.
- In a skillet on medium heat sauté onion and garlic until onion is translucent. Add corn and cauliflower, cook until tender.
- Once the corn and cauliflower are done add to a blender with some vegetable broth. Blend until smooth and return mixture to pot.
- Add the remaining vegetable broth and coconut milk and let simmer. If needed add more broth to thin it out and let simmer until desired consistency.
- Garnish with chopped parsley and serve hot but not too hot!