1 1/2poundscauliflower floretsabout 1 large head of cauliflower
1quartchicken stock
1/4teaspoonsalt
1/4cupraw cashews
5ozChicken of the Sea Tunacanned Wild Alaskan Salmon also works well
brown rice and peas for serving
Instructions
In a large saucepan set over medium heat, add the olive oil. Add the shallot and garlic and cook until softened, about 5-6 minutes.
Add the cauliflower florets, chicken stock, salt and cashews and bring to a simmer. Cover and simmer until the cauliflower is fork tender, about 10-12 minutes.
Transfer the cauliflower and chicken stock mixture to a blender. Carefully blend until completely smooth. Pour back into the pan and add the drained tuna. Season with salt and pepper to taste. Serve over hot cooked rice. Enjoy!