Ingredients
1 medium head of cauliflower, cut into 1½ inch florets (1½ lbs of florets)
1 tsp. cumin
1 tsp. curry powder
¼ cup coconut oil
sea salt
freshly ground pepper
1 small onion, diced
3 Tbsp. ghee (clarified butter)
4 cups water
¼ cup coconut milk
1 bay leaf
Preparation
Preheat oven to 350°F. 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.
