Here it is.
Cook in saucepan over medium heat until vegetable pieces are tender:
2 cups chopped fresh cauliflower (1/2 small head)
1/3 cup coconut milk
1 T white wine vinegar
1/4 tsp. sea salt
1 T sunflower, coconut or grapeseed oil
Pour cauliflower mixture into blender and add
1/2 cup unsweetened almond (and/or coconut) milk
1 1/2 tsp. vanilla
1 tsp. lemon juice
Stevia glycerite drops to taste
Blend until very smooth. If cauliflower pieces are tender enough, this should not take more than a minute.
Pureed cooked cauliflower is also delicious as a vanilla smoothie without the vinegar/lemon juice and with a little extra liquid. Try it with cinnamon or nutmeg.