“To feel safe and warm on a cold wet night, all you really need is soup.”
It seems the rain has subsided to a drizzle. Its 10:04 pm and the rain came down, fitfully, fiercely most of the day. I was grateful to be in the dry warmth of my car after running from my sauna session to the parkade. Back home and with only a few ingredients in my fridge I opted on a cozy soup for dinner with roasted cauliflower and tumeric.
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
- 1/2 tsp curry powder
- 1/4 tsp ginger powder
- 1/8 tsp crushed red pepper flakes (optional – I don’t eat spicy food)
- 1/2 tsp kosher salt, to taste and white pepper (you can use black).
- 1 medium chopped onion
- 3 cups vegetable broth
- 1/2 cup coconut milk + more for drizzling overtop if desired
- Chopped cilantro for garnishing (optional)
WHAT YOU’LL DO
- Preheat your oven to 450 F. Peel and smash the garlic cloves with the side of the knife.
- Place the cauliflower florets and smashed garlic in a large pan and drizzle with 2 tbs olive oil. Coat the cauliflower in the oil.
- In a small bowl combine the tumeric, cumin, curry, ginger, pepper and salt. Sprinkle over the cauliflower, mix well until combined.
- Bake the cauliflower and garlic in the center of the oven until browned and tender (about 25 minutes) Reserve a few florets for topping.
- Once the cauliflower is done, place a pot over medium heat, add 1 teaspoon oil and chopped onion and cook for about 2 to 3 minutes. Add the vegetable broth and transfer the remaining roasted cauliflower to the pot, bring to a boil and cook covered on low for 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. Serves 4.
I popped some garlic toast in the oven to dip into our warm soup.