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- 1 head cauliflower
- 4 tbs. extra-virgin olive oil
- 2 leeks (white and light green parts), rinsed and chopped thoroughly
- 2 cloves garlic, minced
- 1/3 cup water
- 1 14-oz. can full-fat coconut milk
- 1 tsp. turmeric
- 1 tsp. black pepper
- 1/2 tsp. sea salt
This recipe originally appeared in the April 2020 issue of Experience Life, Life Time’s whole-life health and fitness magazine.
Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman; Illustrations by: Colin Hayes