Lemon Cream of Cauliflower

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

(Unblended Cauliflower)
Put:
2 1/2 c of the Cauliflower
in a bowl & set aside to add back later.

Put:
the rest of the Cauliflower
in a blender & blend for 1 min.
And put back in the large pot.

Then put:
1/2 c cashews
1 c water
in a blender & blend for 1 - 2 min.
Add to the large pot.

Also add back to the large pot:
the Unblended Cauliflower
& cook for 7 min. stirring frequently.

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

Can top with:
pistachios

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

Can freeze, but will need to be thawed, then put in a pot with a little water & heat on med. high while stirring for 3 - 5 min.

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