Turmeric, cumin and coconut milk are added for an Indian flair. You can substitute flat leaf parsley for cilantro if desired. Recipe by Amanda Cushman.
3 garlic cloves, peeled and cut in half
1 teaspoon turmeric
4 tablespoon olive oil, divided
1 teaspoon cumin
Salt, to taste
1/2 teaspoon red pepper flakes
1 large cauliflower, cored, cut into florets (about 2 pounds)
1 medium onion, chopped
1/4-inch piece of ginger, peeled and minced
4 cups vegetable or chicken broth
1/2 cup unsweetened coconut milk, stirred, plus extra for garnish
2 tablespoons chopped cilantro, garnish
Heat the oven to 400 degrees.
In a small bowl, combine the garlic, turmeric, 3 tablespoons of the olive oil, cumin, salt and red pepper flakes. Sprinkle evenly over the cauliflower, toss well. Transfer to a rimmed baking sheet and roast until tender, about 35 to 40 minutes.
Remove from the oven and reserve about 1/2 cup of the roasted cauliflower. Set aside for garnish.
Meanwhile, heat a medium saucepan over medium heat and add the remaining oil. Add the onion and ginger and cook until translucent, about 2 to 3 minutes. Add the broth and transfer the roasted cauliflower to the pan. Bring to a boil and cook covered on medium heat about 25 minutes.
Remove the pan from the heat. Using a hand-held blender or food processor, blend until smooth. Salt to taste and stir in the coconut milk.
Serve garnished with the reserved roasted cauliflower and cilantro. Drizzle the additional coconut milk on top of each serving, if desired.
Yields 6 cups.