INGREDIENTS
900 g
Baby spinach, leaves
1
small head Cauliflower
1 clove
Garlic
1/2
Onion, small
1 tbsp
Preserved lemons
1 cup
Chicken stock, light
1 cup
Coconut milk, full fat
1 tbsp
Dijon mustard
1/2 tsp
Black pepper, freshly cracked
1/8 tsp
Ceylon cinnamon, ground
1/2 tsp
Himalayan salt
1/4 tsp
Nutmeg
2 tbsp
Coconut oil
1/4 cup
Ghee