159 Cals 4 Protein 14 Carbs 10.5 Fats
PREP TIME:
15 mins
COOK TIME:
45 mins
TOTAL TIME:
1 hr
YIELD:4 SERVINGS
COURSE:Soup
CUISINE:American
If you haven”t jumped on the turmeric bandwagon yet, this is a great place to start! I like to reserve some of the roasted cauliflower as a garnish for the soup.
INGREDIENTS
6 heaping cups cauliflower florets, from 1-1/2 pound cauliflower cut into 1-inch florets
3 garlic cloves
2 tbsp olive oil, plus 1 teaspoon
1 teaspoon turmeric
1 teaspoon cumin
1/8 teaspoon crushed red pepper flakes, optional
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
2 tablespoons chopped cilantro
INSTRUCTIONS
Preheat the oven to 450°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 tablespoons olive oil. Shake the bowl a few times to coat the cauliflower evenly with the oil.
In a small bowl combine the turmeric, cumin, salt and crushed red pepper flakes. Sprinkle evenly over cauliflower, tossing well to coat evenly.
Place the cauliflower on a large rimmed baking sheet and bake in the center of the oven until browned and tender, about 25-30 minutes, turning the florets occasionally so they are evenly cooked. Reserve 1 cup.
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.
Serving: 11/8 cup, Calories: 159kcal, Carbohydrates: 14g, Protein: 4g, Fat: 10.5g, Sodium: 293mg, Fiber: 5g, Sugar: 2gBlue Smart Points:5Green Smart Points:5Purple Smart Points:5Points +:4
