1
large head organic cauliflower, trimmed and cut into florets
32
ounces
vegetable broth
1⁄8
teaspoon
red chile flakes
1⁄2
tablespoon
turmeric
1 1⁄4
teaspoons
cumin
1 1⁄2
cups
coconut milk
sea salt and pepper, to taste
1⁄4
cup
roasted cashew halves, for garnish
Heat oil in a large pot over medium heat until hot.
Add the sliced onion and a pinch of salt and cook until onions are soft, 8-9 minutes.
Reduce heat to low, add garlic and cook for 2 more minutes.
Add cauliflower, vegetable broth, red chile flakes, turmeric, cumin, and another pinch of salt.
Bring pot to a boil over medium-high heat, then reduce heat to low. Simmer until cauliflower is fork-tender, about 15 minutes.
Working in batches, purée the soup in a blender until smooth, and then return the soup to the soup pot; OR use an immersion blender to purée the soup in the pot.
Stir in the coconut milk and warm the soup. Taste and add more salt, pepper or spices if desired.
Ladle the soup into bowls and garnish with a handful of toasted cashews.
Preferred Store:
My Account Sign-In
Denver - Design District - Alameda and Broadway