- 600 grams of cauliflower, about 1 medium- large head
- 1 tablespoons + 2 tsp olive oil (divided)
- pinch sea salt
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 teaspoons ground cumin
- Sea salt and freshly ground pepper
- 3+ cups chicken stock (depending on size of cauliflower you may need a bit more stock to achieve desired consistency)
- ½ to ¾ cup coconut milk
- Chopped cilantro to top
1. Preheat oven to 425°.
2. Cut cauliflower in 2-inch (5 cm) florets. Place cauliflower in a large bowl; drizzle with olive oil (1 tablespoon or so) and sprinkle with salt. Toss to coat. Arrange mixture in a single layer on a jelly-roll pan. Bake at 450° for 20-25 minutes or until tender and browned, stirring once after 10 minutes.
3. Meanwhile, add 2 teaspoons of olive oil to a pan, once warm, add onions and garlic. Add coriander, turmeric cumin, salt & a grind or two of black pepper. Sauté 8 minutes or so, stirring occasionally until onions are soft and translucent.
4. Take cauliflower out of oven when golden brown and add to onions. Add stock and bring to a boil. Reduce heat, and simmer 10-15 minutes, stirring occasionally. Remove from heat. If possible allow to cool a little before blending.
5. Working in batches, purée the soup in a blender until smooth and then return the soup to the soup pot. (Alternatively, use an immersion blender to purée the soup right in the pot.). Stir in the coconut milk and warm the soup. If too thick add either a bit more coconut milk or stock to achieve the desired consistency.
6. Top with chopped cilantro. Enjoy.