The other night for dinner I made curried cauliflower soup. It was basically a cross between this cauliflower soup recipe and this recipe for curried cauliflower “popcorn.” (May I just add that curried cauliflower “popcorn” is probably one of my very favourite recipes?!)
It was absolutely delicious. I’ll definitely be making it again.
(Oh, and my sister took the pictures)
Curried Cauliflower Soup
1 large head cauliflower
1 teaspoon cumin
1 teaspoon curry powder
1/4 to 1/2 teaspoon salt
3 tablespoons olive oil, divided
salt and crushed red pepper flakes
1 small onion, diced (about 1 cup)
1 clove garlic, minced
3 tablespoons unsalted butter
4 cups vegetable broth
Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Spread cauliflower florets on a large rimmed baking sheet and sprinkle with cumin seeds and curry powder. Drizzle with 2 tablespoons olive oil and toss to coat. Season with salt and crushed red pepper flakes. Place in the oven and roast until just tender, about 25 minutes.
In a large saucepan over medium heat, warm the last tablespoon of olive oil. Add the onions and cook, stirring occasionally, until softened and browned, about 5 minutes. Add the garlic and cook for 1 minute. Add the curried cauliflower to the pot along with the butter and broth. Simmer over medium heat until liquid has reduced some and the cauliflower is very tender, about 15 minutes.
In a blender, puree the soup until very smooth. Season with salt, pepper, and red pepper flakes for serving.
And there you have it: my favourite snack converted into a meal. What could be better than that?!