- 4
- 15 mins
- 60 mins
Ingredients
- 1 large head of cauliflower, broke into small florets, stems chopped
- 1/4 c melted coconut il or olive oil, divided
- 1 medium yellow onion, diced
- 2 - 3 T Thai red curry paste - depending on preferred spice level
- 1 small lemon, tested (about 1 t)
- 1/2 c white wine
- 1 1/2 c vegetable broth or stock
- 1 can (14oz) let coconut milk
- 1/2 t sugar
- 1 T rice vinegar
- sea salt and freshly ground black pepper
- 1/4 c chopped green onions/chives
- 1 T chopped fresh basil
- thinly sliced hot peppers, optional
Preparation
Step 1
1. Preheat oven to 400 degrees. Toss cauliflower with enough coconut oil to lightly coat it (about 3 T). Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the cauliflower are golden brown. About 25-30 minutes
2. In a Dutch oven or large, heavy-bottomed pot over medium heat, sweat the onion with 1 T oil and a dash of salt until translucent, about 3 minutes. Add the curry paste and lemon zest and stir to incorporate. Raise the heat to medium-high, add the wine and cook, stirring frequently, until most of the wine has evaporated.
3. Add all of the roasted cauliflower stems and half the florets to the pot. Add the vegetable broth, coconut milk, and sugar. Cook stirring occasionally, until the soup is warmed through. Remove from heat and stir in the vinegar. Use an immersion blender to blend until smooth.
4. Add salt and pepper to taste. Ladle the soup into 4 bowls. Top each with 1/4 of the cauliflower florets, a sprinkle of basil and chives, and hot peppers (if using.)