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Place cauliflower, stock, water, onion, garlic and fennel in a large saucepan over medium heat. Simmer for 20-25 minutes until very soft. Transfer mixture to a food processor, add lemon juice and blend until roughly combined. Add almond meal and continue blending until smooth. Serve topped with toasted macadamias and a bread roll.
Energy 1143kJ (272kcal), Protein 11g, Total fat 13g, Saturated fat 2g (15% of total fat), Monounsaturated fat 8g, Polyunsaturated fat 2g, Carbohydrates 25g, Fibre 8g, Sodium 695mg (will be less if using salt reduced stock)