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Categories:
head of cauliflower cumin curry powder coconut oil salt freshly ground pepper onion ghee water coconut milk bay leaf
Viewed: 31 - Published at: 7 years agoIngredients
- 1 medium head of cauliflower, cut into 1 1/2 inch florets (1 1/2 lbs of florets)
- 1 tsp. cumin
- 1 tsp. curry powder
- 1/4 cup coconut oil
- sea salt
- freshly ground pepper
- 1 small onion, diced
- 3 Tbsp. ghee (clarified butter)
- 4 cups water
- 1/4 cup coconut milk
- 1 bay leaf
Method
- Preheat oven to 350F.
- Toss the cauliflower with cumin, curry powder, and 3 Tbsp. of oil. Season with salt and pepper.
- Roast 25 minutes, turning occasionally until cauliflower is just tender.
- In a large saucepan, heat the remaining oil. Add onion and cook over medium heat until softened, not browned. Add cauliflower, ghee, bay leaf, and water. Bring to a simmer and cook until liquid is reduced, about 15 minutes. Remove bay leaf.
- In a blender, puree the soup in two batches until very smooth. Return to sauce pot and heat, stirring in coconut milk.
