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Serve up a bowl of creamy cauliflower soup made with GOYA® Coconut Milk and GOYA® Cannellini. It’s a simple, hearty and supremely delicious dish that takes only 15 minutes to prepare!
Ingredients
1 tbsp.
GOYA® Extra Virgin Olive Oil, plus more for garnish
1
onion, finely chopped
1
small head cauliflower, chopped (about 5 cups)
1 can (13.5 oz.)
GOYA® Coconut Milk
1 can (15.5 oz.)
GOYA® Cannellini, drained
2 tsp.
GOYA® Sazonador Total
½ tsp.
salt
Fresh chopped chives, for garnish (optional)
GOYA® Fried Plantains (optional)
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It WorksDirections
Step 1
Heat olive oil in large saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, 6 minutes. Add cauliflower, coconut milk, beans, Sazonador, salt and 2 cups water. Bring to a simmer and cook covered, until cauliflower is soft, 20 minutes.
Step 2
Blend using a handheld or standard blender, processing until smooth. Serve in bowls, drizzled with olive oil and a sprinkling of chives.
Step 3
Serve with fried plantains if desired.
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It Works
For a velvety smooth soup, use the standard blender.
New from Goya
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