I am officially beginning my healthy kick and this soup made my first day feel easy. It was creamy, rich with spice and the cauliflower topping made it feel hearty and filling. Would you believe me if I told you it is dairy free, gluten free, vegetarian, whole 30 approved, and paleo??? Happy cooking friends!
WHAT YOU’LL NEED
6 cups of cauliflower florets (cut into 1-inch florets)
3 garlic cloves
2 tbsp olive oil + 1 tsp
1 tsp tumeric
1 tsp cumin
1/8 tsp crushed red pepper flakes (optional but I loved it!)
1/2 tsp kosher salt, to taste
1 medium chopped onion
3 cups vegetable broth
1/4 cup full fat canned coconut milk, shaken well (+ more for topping if desired)
2 tbs chopped cilantro (i didn’t use this so optional!)
WHAT YOU’LL DO
Preheat your oven to 450 degrees F. Smash the garlic cloves with the side of the knife.
Place the cauliflower florets and smashed garlic in a large bowl and drizzle with 2 tbs olive oil. Shake the bowl to coat the cauliflower in the oil.
In a small bowl combine the tumeric, cumin, salt and crushed red pepper flakes. Sprinkle over the cauliflower and coat until combined.
Place the cauliflower on a large rimmed baking sheet and bake in the center of the oven until browned and tender (about 25 minutes) Reserve one cup for topping.
Meanwhile, heat a medium pot over medium heat, add 1 teaspoon oil and onion and cook until translucent, about 2 to 3 minutes. Add the broth and transfer the remaining roasted cauliflower to the pot, bring to a boil and cook covered on low 15 minutes.
Use a hand blender (or regular blender carefully in batches) and blend until smooth. Salt to taste as needed, stir in coconut milk and serve topped with roasted cauliflower and cilantro with additional coconut milk for drizzling if desired. Makes 4 1/2 cups.
Found this yummy recipe on one of my favorite sites Skinny Taste!