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Ingredients
US|METRIC
4 SERVINGS
- 2 1/2 lb. cauliflower
- 1 1/2 inches florets
- 1/2 cup pine nuts (cashews or macadamia nuts)
- 1/2 cup filtered water (if using a food processor)
- 2 Tbsp. extra virgin olive oil
- 3 Tbsp. nutritional yeast (plus more to taste)
- 1/2 tsp. fine sea salt (plus more to taste)
- 1 Tbsp. extra virgin coconut oil
- 12 oz. leek (cut into 1/2-inch slices)
- 1 cabbage (small or 1/2 medium, cored and sliced into 1/2-inch strips)
- 1/4 tsp. fine sea salt (plus more to taste)
- 1 lb. lacinato kale (tough stems removed and sliced)
- 2 Tbsp. filtered water
- 2 Tbsp. mirin
- 2 Tbsp. tamari (plus more to taste)
- 2 tsp. arrowroot powder
- 1 cauliflower (recipe, topping, recipe above)
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