You will need:

• 2 cups small-sized cauliflower florets
• 1 cup plain organic rice milk
• 1/2 cup pure water
• 1/8 tsp ground cumin
• 1 tsp minced fresh fennel greens
• Rock salt to taste
  

Add the water to the cauliflower and cook covered until tender.

Blend the cooked cauliflower to a smooth puree.

Return the cauliflower to medium-low heat and slowly blend in the rice milk, stirring constantly.

When heated through, add the ground cumin, salt and fennel and stir well.

Enjoy warm.

(Serves 1)