Created by TwisSis on September 14, 2017
Step 1: Cook wild rice per pkg directions until tender. Drain of any liquid & set aside.
Step 2: Trim cauliflower & cut into sml florets. Heat butter in stock pot. Add cauliflower, onions, carrots, turmeric, chili powder, garlic, bouillon cubes & water.
Step 3: Stir until combined & bring to a boil. Reduce heat & simmer for 30 min, covered.
Step 4: Push vegetables & liquid thru a fine sieve, puree in an electric blender or puree using a hand-held stick blender (as I do). If not using a stick blender, return puree to the stock pot.
Step 5: Combine a little of the milk w/the flour & mix to a smooth paste. Stir paste into the stock pot puree until well-combined & gradually add the remaining milk, stirring until the mixture comes to a slow boil. Reduce heat & simmer 2 min.
Step 6: Stir in cooked wild rice, yogurt & parsley. Season w/salt & pepper to taste. Heat gently, but do not boil. Serve immediately.
Step 7: SERVING SUGGESTIONS: Serve w/garlic buttered baguette bread or top w/flavored croutons. If a protein add is desired, top w/crisped & crumbled bacon pieces or even chopped shrimp or baby shrimp.