Taylor's Creamy Paleo Vegan Cauliflower Chowder

Serves: 4                    Prep: 15 min.               Cook: 30 min.

Ingredients

• 1 head cauliflower, roughly chopped;
• 2 garlic cloves, minced;
• 1/2 inch fresh ginger root, minced;
• 1 onion, diced;
• 2 carrots, peeled and chopped;
• 2 celery stalks, diced;
• 4 cups almond milk
• 1 cup coconut milk;
• 1 bay leaf
• Cooking oil (I used Sunflower oil);
• Sea salt and freshly ground black pepper;

Preparation

1. Heat oil in a large saucepan placed over a medium heat.
2. Add the onion, carrots, celery, ginger, and garlic. Cook, stirring occasionally, until tender (about 5 minutes).
3. Stir in the cauliflower and cook, stirring occasionally, for about 5 minutes.
4. Add in the almond milk, coconut milk, and bay leaf, then stir together.
5. Bring to a boil; then reduce the heat and let simmer for about 15 minutes or until the vegetables are tender.
6. Season to taste and serve garnished with parsley to taste.