June 08, 2018
Soups/Stews, Vegetables, Cauliflower,
Easy/Beginner Cooking, Christmas, Easter, Fall/Autumn, Romantic Dinner, Winter, Weeknight Meals, Blender, Stove Top, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Spring more
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"So full of flavor and just the thing on a cold winter's night.
I found this recipe in a paper called "The Weekly Times" a wonderful recipe that is the perfect comfort food for winter.
A note from the Author of this recipe~ Jeremy Vincent : Raw cauliflower on its own has a slightly sweet flavor that runs the risk of making this coconut milk-based soup too sweet. To add a nutty flavor to this recipe with minimal effort, roast half of the cauliflower for the soup. This roasted cauliflower doubles as a flavor enhancer and a beautiful garnish for the soup."
Arrange a rack in the middle of the oven and heat to 190C. Chop the cauliflower and its stem into bite-sized pieces. Place half the cauliflower on a rimmed baking tray. Drizzle with the olive oil, toss to combine and spread into an even layer. Roast until just golden (20 to 25 minutes) whilst this is happening, start the soup.
Place the remaining cauliflower in a large saucepan. Add the water, coconut milk, turmeric, salt, ginger, garlic and pepper; stir to combine; and bring to a simmer over medium-high heat. Cover and simmer, reducing the heat as needed, until the cauliflower is tender, about 20 minutes.
At around this time, the roasted cauliflower should be done. Reserve some to keep crisp for topping the soup, then add the remaining roasted cauliflower to the saucepan.
Remove from the heat and use a hand-held blender to blend until smooth. Alternatively, blend in batches in a regular blender. Top with the reserved roasted cauliflower and serve.
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