One of my favorite dishes to order in LA is Mendocino Farm‘s curried cauliflower couscous. It has a great taste and I love it because I think that cooking foods with curry at home would be difficult. But, I decided to finally give it a try at home. I wanted a warming soup, so I tried a curried cauliflower soup. I froze about 1/4 of the recipe and then because it was so delicious, I ate the rest for breakfast, lunch, and dinner until it disappeared. Follow the recipe below for a hearty, yet healthy curried cauliflower soup.
1 large head of cauliflower, broken into small florets
1 medium onion diced
2 to 4 tablespoons Thai red curry paste (4 if you like spicy!)
1 small lemon, preferably organic, zested (about 1 teaspoon zest)
½ cup white wine
1½ cups vegetable broth or stock
1 can (14 ounces) light coconut milk
½ teaspoon sugar
1 tablespoon rice vinegar
Salt, Pepper, Sweet Curry Powder, Garlic Salt, and Turmeric Root Powder
Toasted pumpkin seeds to garnish
(Some) of the Ingredients for Curried Cauliflower Soup
Preheat oven to 400 degrees
Toss the cauliflower with EVOO enough to lightly coat (about 3 tablespoons) and spices (1/4 TSP salt, pepper, and garlic salt) and 1 TSP curry powder and turmeric powder)
Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the cauliflower are golden brown, about 35-40 minutes
Roasted cauliflower
In a Dutch oven or large, heavy-bottomed pot over medium heat, sweat the onion with 1 tablespoon EVOO and a dash of salt until translucent, about 3 minutes
Add the curry paste and lemon zest and stir to incorporate
Raise the heat to medium-high, add the wine, and cook, stirring frequently, until most of the wine has evaporated
Add all of the roasted cauliflower, minus a few pieces you will use for garnish, to pot
Add the vegetable broth, coconut milk, and sugar
Cook, stirring occasionally, until the soup is warmed through
Almost ready to blend
Remove from heat and stir in the vinegar
Use an immersion blender to blend until smooth or you can transfer the soup to a blender, blending until smooth
Add soup to pot again and stir in spices again (same measurements as before)
(I added another 1/2 cup vegetable broth to thin the soup more)
Let soup simmer for 30 minutes to let flavors come together
Ladle the soup bowls and top each with toasted pumpkin seeds, cauliflower florets, and a few shakes of smoked paprika
Soup ladled out
- 1 large head of cauliflower, broken into small florets
- 1 medium onion diced
- 2 to 4 tablespoons Thai red curry paste (4 if you like spicy!)
- 1 small lemon, preferably organic, zested (about 1 teaspoon zest)
- ½ cup white wine
- 1½ cups vegetable broth or stock
- 1 can (14 ounces) light coconut milk
- ½ teaspoon sugar
- 1 tablespoon rice vinegar
- Salt, Pepper, Sweet Curry Powder, Garlic Salt, and Turmeric Root Powder
- Toasted pumpkin seeds to garnish
- Preheat oven to 400 degrees
- Toss the cauliflower with EVOO enough to lightly coat (about 3 tablespoons) and spices (1/4 TSP salt, pepper, and garlic salt) and 1 TSP curry powder and turmeric powder)
- Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the cauliflower are golden brown, about 35-40 minutes
- In a Dutch oven or large, heavy-bottomed pot over medium heat, sweat the onion with 1 tablespoon EVOO and a dash of salt until translucent, about 3 minutes
- Add the curry paste and lemon zest and stir to incorporate
- Raise the heat to medium-high, add the wine, and cook, stirring frequently, until most of the wine has evaporated
- Add all of the roasted cauliflower, minus a few pieces you will use for garnish, to pot
- Add the vegetable broth, coconut milk, and sugar
- Cook, stirring occasionally, until the soup is warmed through
- Remove from heat and stir in the vinegar
- Use an immersion blender to blend until smooth or you can transfer the soup to a blender, blending until smooth
- Add soup to pot again and stir in spices again (same measurements as before)
- (I added another 1/2 cup vegetable broth to thin the soup more)
- Let soup simmer for 30 minutes to let flavors come together
- Ladle the soup bowls and top each with toasted pumpkin seeds, cauliflower florets, and smoked paprika