Servings: 2

2 cups cauliflower florets 2 cups cauliflower florets
1⅔ cups almond milk, unsweetened/unflavoured 1⅔ cups almond milk, unsweetened/unflavoured
1 tsp onion powder 1 tsp onion powder
½ tsp coconut oil ½ tsp coconut oil
1½ cups mushrooms, diced 1½ cups mushrooms, diced
½ yellow onion ½ yellow onion
Salt and pepper to taste Salt and pepper to taste

Bring cauliflower, almond milk, onion powder, salt and pepper to a boil in a small, covered saucepan.
Reduce heat to low and simmer for 7 to 8 minutes until cauliflower is softened.
Purée using a food processor, immersion blender or blender.
Heat coconut oil in a medium pot. Cook mushrooms and onion until softened.
Add puréed cauliflower mixture.
Bring to a boil, cover and reduce heat. Simmer for 10 minutes until thickened.