Turmeric Roasted Cauliflower Soup
If you have approximately 45 minutes to spend in the kitchen, Turmeric Roasted Cauliflower Soup might be a tremendous gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe to try. For $1.7 per serving, you get a soup that serves 4. One serving contains 154 calories, 4g of protein, and 11g of fat. 3038 people have tried and liked this recipe. Autumn will be even more special with this recipe. A mixture of vegetable broth, red pepper flakes, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Skinny Taste. With a spoonacular score of 84%, this dish is excellent. Turmeric Roasted Cauliflower Soup, Turmeric Roasted Cauliflower, and Turmeric-Roasted Cauliflower are very similar to this recipe.
Servings: 4
Ingredients:
6 heaping cups cauliflower florets (from 1-1/2 pound cauliflower) cut into 1-inch florets
2 tablespoons chopped cilantro
1 teaspoon cumin
1/4 cup full fat canned coconut milk, shaken well
3 garlic cloves
1/2 tsp kosher salt, to taste
2 tbsp olive oil, plus 1 teaspoon
1 medium chopped onion
1/8 teaspoon crushed red pepper flakes, optional
1 teaspoon turmeric
3 cups vegetable broth
Equipment:
knife
oven
bowl
baking sheet
pot
immersion blender
blender
Cooking instruction summary:
Preheat the oven to 450F. Smash the garlic cloves with the side of the knife.Placethecauliflower 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 areevenly 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.
Step by step:
1. Preheat the oven to 450F. Smash the garlic cloves with the side of the knife.
2. Placethecauliflower 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.
3. 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 areevenly 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.
4. 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.
Nutrition Information:
covered percent of daily need
