30min · 2 servings Ingredients • 1 medium purple cauliflower (or any type of cauliflower) • 1 red onion, roughly chopped • 2 garlic cloves, crushed • 3-4 cups vegetable stock or water, plus more as needed • 1/2 teaspoon cayenne • A handful of Parmesan cheese, optional • Salt and pepper • 1/3 cup heavy cream or full fat coconut milk, plus more as needed Instructions 1. Sauté the onion in olive oil, in a pot on medium heat for 5 minutes, or until translucent. Add the garlic and sauté for 2 more minutes. 2. Add the cauliflower, a drizzle of olive oil and cook for 4-5 minutes to soften. Pour the vegetable stock in the pot and simmer everything for 25 to 30 minutes, or until the cauliflower is soft, almost mushy. Some of the stock or water will evaporate, so add more as nee