2 TBSP coconut oil
3 cloves garlic
1 large cauliflower or 1 bag frozen florets
14 oz can coconut milk
2 cups broth or water
2 TBSP Spice by Rachel Sweet WARM CHILI MIX
6 oz bag pine nuts
Peel and dice the onions and garlic and set aside. If using fresh cauliflower, rinse and cut into florets and set aside separately from the onions and garlic. No need to cut these into bite sized pieces, as you'll be pureeing everything later. However, the bigger the pieces, the longer they will take to cook.
Heat the oil in a large pot over medium heat. Add the onions and garlic and cook, stirring occasionally, for 5 minutes. Then, add the cauliflower, coconut milk, broth, and the 2 tablespoons of WARM CHILI MIX and stir. Cover the pot and turn heat to low. Cook for 20 minutes, until the cauliflower florets are soft.
While the veggies are cooking, dump the bag of pine nuts into a large pan and turn the heat to medium low. Don't add any oil to the pan, just the nuts. Cook, stirring often, for 5 minutes until the pine nuts start to brown. Shut off heat and set aside.
When the cauliflower is done cooking, shut off the heat. Have a large serving bowl ready. Add approximately half the veggies and liquid to a blender and blend on high speed for 10 seconds. Pour this puree into your serving bowl and then add the remainder of the veggies and broth to the blender. Blend the rest and add to your bowl.
Ladle the bisque into bowls and top with pine nuts. Serve hot.