- Serves: 4 bowls
Ingredients
- 1 large head cauliflower
- 2 cloves garlic, diced
- 3 tbsp. olive oil
- 1 large sweet onion, sliced
- 4 c vegetable broth
- 1 1/2 tsp. turmeric
- 1 1/2 tsp. smoked paprika
- 2 tsp. salt
- 1 c full-fat coconut milk
Toppings:
- 1 Health Warrior Pumpkin Seed Bar, Honey Cracked Pepper with Turmeric
- 2 tbsp. chopped cilantro
- 4 tbsp. sliced scallion
- crushed red pepper flakes, to taste
Instructions
- Preheat oven to 400° F. Line a half sheet pan with parchment paper.
- Remove leaves from the cauliflower. Chop into 1 inch florets and dice the stem.
- Toss 2 cups of cauliflower florets with garlic and 1 tablespoon olive oil. Roast on the lined half sheet pan in the oven for about 20 minutes, or until browned and crispy.
- Meanwhile, add 2 tablespoons olive oil to a large dutch oven over medium heat. Add the sliced onion and sautée until translucent and just beginning to caramelize.
- Add the remaining cauliflower florets and stem, the vegetable broth, spices, and salt. Bring to a boil. Reduce heat and simmer for 20 minutes, or until cauliflower is cooked through.
- Using an immersion blender, blend until smooth. If you're using a traditional blender, be careful when transferring the soup to the blender!
- Stir in the coconut milk.
- Ladle the soup into individual bowls and top with the roasted cauliflower, crumbled Health Warrior bar, cilantro, scallions, and red pepper flakes. Enjoy!
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