1/2 large head cauliflower, cut into florets
2 1/2 cups vegetable broth
1 tablespoon lemon juice
1 teaspoon sea salt
1 1/2 tablespoons coconut oil
1 large carrot, diced (about 1/2 cup)
1 large celery stalk, diced (about 3/4 cup)
1/2 yellow onion, diced (about 3/4 cup)
3 cloves garlic, minced
1/2 teaspoon dried herbes de provence
1/4 teaspoon granulated onion
1/4 teaspoon dried tarragon
1/2 cup sunflower seeds
1/4 cup pepitas (hulled pumpkin seeds), for garnish
Pumpkin seed oil, for garnish
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