4 cups of unsalted chicken or vegetable bone broth or broth (I use chicken)
13.6 oz can of full-fat coconut milk
1 Tbsp of dried basil
1 1/2 tsp of garlic powder, divided (1 tsp for the soup, 1/2 tsp for cauliflower steaks)
1 tsp of dried oregano
2 1/2 tsp of salt – or to taste, divided (2 tsp for the soup, 1/2 tsp for cauliflower steaks)
1/2 tsp of fresh, ground pepper
Instructions
Add the crushed tomatoes, stock, 1 tsp of garlic powder, basil, 2 tsp of salt, pepper, and oregano to your slow cooker. Turn this to high and let it cook for 4 hours.
When 4 hours passes, ladle your tomato mixture into a food processor or blender. Blend until smooth. You may need to do this in batches so you don’t get tomato everywhere. If you have an immersion blender, feel free to use that directly in the slow cooker to process the mixture until smooth.
Pour the tomato mixture back into the slow cooker and turn it to low. Add in the coconut milk, stir and let cook for another hour on low.
While the coconut milk incorporates, preheat your oven to 400 degrees.
Take out your cauliflower and cut in half. Cut in half again, creating 4 steaks. If some of the ends break off, it’s OK, they’ll still roast up wonderfully.
Place them on a baking sheet lined with parchment and spray with olive or avocado oil, sprinkle with 1/2 tsp of salt and 1/2 tsp of garlic powder, and pop into the oven.
Roast for about 30 minutes, flipping half way. Remove when the edges start to brown and crisp.
Give your soup a good stir and pour into a big bowl. Serve with a decadent piece of the cauliflower steak.