Drain the cauliflower and add it to a blender (love my
blendtec for this), along with 1/2 cup chicken stock, almond milk, 1/2 teaspoon salt and 1 tsp. minced garlic. Puree all of this until smooth, set aside. Caramelize the leeks in a hot pan with coconut oil, add the other half of the chicken stock and the lemon juice. Cover the pan and cook the leeks for a few minutes. Now you can add the cauliflower puree to the big wide pan with the leeks. Stir it all together and season to taste.