RECIPE (vegan, gluten free): -olive oil -3 bags @earthboundfarm broccoli & cauliflower florets (about 9 cups) -2 leeks, cleaned & sliced (about 3 cups) -1 small ear of garlic, top sliced off -salt + pepper to taste -4 cups low-sodium veggie broth -1 can cannellini beans, drained & rinsed -1 cup full-fat canned coconut milk -1 tsp dried thyme -2 tbsp lemon juice -optional topping: chopped chives preheat oven to 400F. add broccoli, cauliflower & leeks to a baking sheet. drizzle with olive oil, salt & pepper. toss to evenly coat. drizzle exposed part of the garlic with a bit of oil & then wrap in tin foil. place onto the baking sheet. bake for 30 minutes or until the veggies are tender. let cool slightly. i reserved a small amount of the whole veggies to use as a topping. tra