1. Melt butter in a large skillet over medium heat. Sauté diced onion and leeks until soft.2. Add nuts, garlic, thyme, and sage; cook 2-3 minutes.
3. Fold in boiled cauliflower florets until blended.
4. Season with sea salt and black pepper to taste.
5. Pour in chicken or vegetable broth; mix well.
6. Reduce heat to low, cover, and cook 5-7 minutes.
7. Sprinkle with chopped parsley and walnuts before serving.
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