Ingredients
44 oz cauliflower florets (one large head)
3 leeks
4 (14-oz) cans coconut milk
3 Tbsp sugar
2 tsp salt
Preparation
Combine ingredients into four one-quart Ziploc bags and simmer in large pot with 2.5 gallons water for 2 hours, adding water as needed. (Tip: Top bags with a small rack or plate to keep them submerged.)
Remove and pour contents into blender and puree until very smooth (about 5 minutes). Chill for at least an hour.
