Salmon and Broccoli Chowder

1: Boil one head of cauliflower in 4 cups of broth for about 12 minutes.

2: In a separate pan, sauté 2 teaspoons of ghee/oil/butter and add one chopped onion and 5 cloves of chopped garlic over medium heat for 3-4 minutes, then turn off the heat.

3: Blend the cauliflower and broth until smooth.

4: Add the blended cauliflower mixture to the onion and garlic, along with 1/2 cup of full-fat coconut milk, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, 3 tablespoons of dried chives, 1 teaspoon of coconut aminos, and one bag of frozen broccoli.

5: Bring to a boil and reduce to a simmer for about 10 minutes.

6: For pasta, serve the mix as is over cooked pasta.

7: For chowder, add 1/2 pound of frozen salmon and 1 cup of chopped potatoes when incorporating the other ingredients.