1. Place cauliflower, stock, water, onion, garlic and fennel in a large saucepan over medium heat. Simmer for 20-25 minutes until very soft.
2. Transfer the mixture to a food processor, add lemon juice and blend until roughly combined. Add almond meal and continue blending until smooth.
3. Serve topped with toasted macadamias and a bread roll.
20g nuts per serve (2/3 handful)
Recipe and image provided courtesy of Nuts for Life at www.nutsforlife.com.au
Thinking about this week's lunchbox fillers? Some crackers are suprisingly high in salt. bit.ly/2sH8DoQ