Soak the lentils in fresh, cold water. Wash the cauliflower and roughly cut into pieces including the stalk (cut off the woody part). Wash the lentils in a colander with clean water.
Bring the lentils, cauliflower, salt and water to the boil in a saucepan and simmer covered for about 15-20 minutes on a low level, until the lentils and cauliflower are soft. This is the case when you can easily break the cauliflower pieces apart with a fork. If necessary, add some water. Lift off the lid and allow the remaining water to evaporate for approx. 5-10 minutes. Puree the cauliflower and lentils together with the coconut milk and a stevia tablet (or similar). Season to taste with salt, chilli and garlic powder.
Tips:
If the puree is too runny, you can e.g., Thicken with a little guar gum or konjac flour, free of calories and carbohydrates.
With this recipe, the exact proportions are not important - all information can be varied as you wish.
Nutritional values per serving (300g cauliflower, 50g each of lentils and coconut milk):
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