Julienne white onion and slice garlic thinly, set aside separately.

Warm a thick bottomed, stainless-steel pot, then add 2 Tablespoons olive oil, white onion, and salt and cook until translucent. Remember to stir often so as not to develop color. Add oat milk, water, and the remainder of the cauliflower and bring to a light simmer. Cook until soft, about 10 – 12 minutes and immediately place into a blender with vinegar and process until smooth, salt to taste.

Turn out into a container and place plastic film over top of the puree to keep from forming a skin.

Heat a sauté pan on high until it is very hot, add cauliflower then 2 Tablespoons Olive oil and sauté until char begins to develop on florets. Once cooked, but still has a bit of texture, place cauliflower in a stainless-steel bowl and season with salt and lemon zest.

To plate, place a quarter cup of cauliflower puree in the center of a plate. Place the florets atop the puree and drizzle Barnacle Kelp Chili Crunch over top. Add more if you’d like, we do.