• 3 tsp. Wakaya Perfection Organic Fijian Turmeric Powder
• 3 tsp. Wakaya Perfection Organic Pink Fijian Ginger Powder
• Wakaya Perfection Fijian Kosher Sea Salt and white pepper to taste
• 1⁄3 cup olive oil
• 1 head cauliflower
• 4 oz. butter, unsalted
• 2 leeks, white part only, chopped
• 1 potato, medium dice 8 cups coconut water
• 1⁄2 cup cashews, toasted 1 cup almond milk

DIRECTIONS

1. Preheat oven to 400°F.
2. Whisk together oil, turmeric and ginger in a medium bowl; add cauliflower and toss to coat. Place the cauliflower on a baking sheet and roast for 20–25 minutes, or until tender.
3. Place butter and leeks in a soup pot over medium heat and sweat until soft; add potato.
4. Add the roasted cauliflower to the leeks, cover with coconut water and cook until tender, 12–15 minutes.
5. Remove pot from heat and place a few ladles of liquid into blender, adding a few cashews with each batch until all is incorporated.
6. When finished, whisk in almond milk for a creamy feel.
7. Adjust seasonings to taste.

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