Lemon Cream of Cauliflower

Put:
5 c diced fresh or frozen cauliflower
1 c diced yellow or white onion
1 t unsweetened shredded
coconut or flakes
3 bay leaves
1 t dill
2 t salt
1 - 2 t lemon juice
3 c water
in a large pot & bring to boil.
Cook on med. heat with lid
slightly ajar for 30 min.

Then discard the bay leaves.

Put:
1/2 c raw cashews
1 c water
in a blender & blend for 1 - 2 min.

Then add to the blender:
3 c of the cooked cauliflower
to the blender & blend for 1 min. more
& put back in the pot.

Cook for 5 - 7 min. stirring frequently,
until thick.

When finished cooking, add:
1/2 - 1 t virgin coconut or olive oil
to the large pot & stir.

Can top with:
pistachios

Serve
or cool down & refrigerate in an airtight container for up to 3 days
or freeze.

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