ROASTED CAULIFLOWER SOUP WITH COCONUT MILK
Steps:
- Preheat oven to 350F. Toss the cauliflower with cumin, curry powder, and 3 Tbsp. of oil. Season with salt and pepper. Roast 25 minutes, turning occasionally until cauliflower is just tender. In a large saucepan, heat the remaining oil. Add onion and cook over medium heat until softened, not browned. Add cauliflower, ghee, bay leaf, and water. Bring to a simmer and cook until liquid is reduced, about 15 minutes. Remove bay leaf. In a blender, puree the soup in two batches until very smooth. Return to sauce pot and heat, stirring in coconut milk.
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