Ingredients

• 1 large head of cauliflower
• 1 leek, thinly sliced, whites only
• 2 cups chicken meat stock
• 1 clove of garlic, minced
• 1/4 cup ghee
• 1/4 tsp Celtic Sea salt

Instructions

1. Cut the cauliflower into florets and place in a saucepan, discard the stalk.
2. Thinly slice the leek and rinse well, then add to saucepan.
3. Add chicken meat stock to the saucepan and bring to a boil, with a lid on.