Burgundy Basil Butter

Burgundy Basil Butter 

2 cups cauliflower (purple is best), cleaned and broken into florets 
2 handfuls fresh purple burgundy red basil
1 Tbs. miso paste
1 Tbs. coconut oil
touch of vanilla salt
1 tsp. balsamic vinegar

 

In a large steaming basket, steam the cauliflower over boiling water until soft – about 5 minutes. 

Drain and transfer to a high-speed blender with the remaining ingredients. Process until smooth as buttah, baby!

 

Besides eating this deliciousness by the spoonful, we served it tossed with grilled chicken, fresh baby spinach, and drizzled with a lovely balsamic reduction.