INGREDIENTS
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1 large cauliflower, pulsed down to cous cous sized pieces
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2 Tablespoons coconut oil (or ghee)
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1 Tablespoon anchovy paste (or 2 anchovy fillets)
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1 very large sweet onion, very thinly sliced
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2 bay leaves
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/4 cup coconut milk (or heavy cream)
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Handful of parsley, chopped