Ingredients
6cupscauliflower florets,heaping from 1 to ½ pounds cauliflower, cut into 1-inch florets
3garlic cloves
2tbspolive oil,plus 1 tsp
1tspturmeric
1tspcumin
⅛tspcrushed red pepper flakes,optional
½tspkosher salt,to taste
1medium onion,chopped
3cupsvegetable broth
¼cupcoconut milk,full fat, canned, shaken well
2tbspcilantro,chopped
Preparation
Preheat the oven to 450 degrees F. Smash the garlic cloves with the side of the knife.
Place the cauliflower florets and smashed garlic in a large bowl, then 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 the cauliflower, tossing well to coat evenly. Place the cauliflower on a large rimmed baking sheet.
Bake in the center of the oven for 25 to 30 minutes until browned and tender, turning the florets occasionally so they are evenly cooked. Reserve 1 cup.
Heat a medium pot over medium heat, add 1 teaspoon of oil and onion, then cook for 2 to 3 minutes until translucent.
Add the broth and transfer the remaining roasted cauliflower to the pot, bring to a boil, then cook, covered, on low for 15 minutes.
Use a hand blender and blend until smooth. Salt to taste as needed. Stir in the coconut milk.
Serve topped with roasted cauliflower and cilantro with additional coconut milk for drizzling, and enjoy!
