Easy to assemble, this vegan soup makes a great first course during cauliflower season. Photo by Jenna Alexander. Serves 6-8 Ingredients 1 large cauliflower 1 medium potato, peeled and chopped 3 cups vegetable stock 3 bay leaves 2 medium leeks, washed, chopped 1 medium carrot, diced 1 tablespoon coconut oil 2 cups unsweetened coconut milk Sea salt and pepper to taste 1 cup microgreens Instructions Boil cauliflower, potato, vegetable stock and bay leaves for 25 minutes. Sauté

roasted golden cauliflower

how to grill cauliflower steaks

how to grill cauliflower steak

Cauliflower leaves work well in this savory pastry.

The beauty of this vegan soup is that it works with cauliflower as well as whatever leftover roasted vegetables you have on hand.