– broccoli – cauliflower – avocado oil – sea salt – garlic – coconut milk – cider vinegar – egg yolks – all-purpose flour
Add the avocado oil to a large non-stick skillet and heat to medium-high. Add the sliced onions to the large skillet, sprinkle with sea salt and cover with a lid.
Preheat the oven to 375° F and lightly oil a large casserole dish or baking dish. Wash the broccoli and cauliflower well and pat dry. Remove the stems and chop the head of broccoli and the cauliflower into florets.
Add the garlic, full-fat canned coconut milk, cider vinegar and sea salt to a saucepan and bring to a full boil.