Cauliflower Soup with Cocout & Turmeric

By GratefulSea

source: The Olympian 5/7/17, by Amanda Cushman

Ingredients

• 2 garlic cloves, peeled and cut in half
• 1 teaspoon turmeric
• 4 Tablespoons olive oil, divided
• 1 teaspoon cumin
• salt, to taste
• 1/2 teaspoon red pepper flakes
• 1 large cauliflower, cored, cut into florets (about 2 lbs)
• 1 medium onion, chopped
• 1/4-inch piece of ginger, peeled and minced
• 4 cups vegetable or chicken broth
• 1/2 cup unsweetened coconut milk, stirred, plus extra for garnish
• 2 Tablespoons chopped cilantro or flat-leaf parsley, for garnish

Preparation

Step 1

Preheat oven to 400º.

In a small bowl, combine the garlic, turmeric, 3 Tblsp of the olive oil, cumin, slat and red pepper flakes. Sprinkle evenly over the cauliflower, toss well. Transfer to a rimmed baking sheet and roast until tender, about 35 to 40 minutes.

Remove from the oven and reserve about 1/2 cup of the roasted cauliflower. Set aside for garnish.

Meanwhile, heat a medium saucepan over medium heat and add the remaining oil. Add the onion and ginger, and cook until translucent, about 2 or 3 minutes.. Add the broth and transfer the roasted cauliflower to the pan. Bring to a boil and cook covered on medium heat about 25 minutes.

Remove the pan from the heat. Using a hand-held blender or food processor, blend until smooth. Salt to taste and sir in the coconut milk.

Serve garneished with the reserved roasted cauliflower and cilantro/parsley. Drizzle the additional coconut milk on top of each serving, if desired.