DIRECTIONS

1. Cut the cauliflower head into florets and steam for 5 minutes until soft. Remove the steamer from the heat and let the cauliflower cool.

2. Measure out 2 cups of the steamed cauliflower and add it to a blender.

3. Add the soaked and drained cashews, coconut milk or cream, honey, coconut oil, vanilla extract or paste, and salt.

4. Blend the ingredients until the mixture is smooth and free of any visible particles.

5. If you have an ice cream maker, transfer the mixture to the maker and churn according to the manufacturer’s instructions.

6. If you do not have an ice cream maker, transfer the mixture to a loaf pan-sized glass container and cover with a lid or plastic wrap. Place in the freezer for 4-5 hours until hardened.

7. Let the ice cream sit at room temperature for 15 minutes to soften before serving.

8. Store in an airtight container in the freezer for up to 3 months.