If you love cauliflower like we do, you’re in for a treat! Roasting cauliflower brings out the most amazing flavour and paired with curry spices, coconut milk, and tahini, this is one special flavour combo. If you’re looking for something to warm you up during this cold snap definitely give this a try.
Cauliflower is hands down our favourite vegetable. Everyone bangs on about eating your greens (okay, they are pretty great!) but white vegetables also have so much to offer. And the more variety you have the better. Cauliflower is full of fibre, as well as sulfur-containing compounds (glucosinolates) that help protect the lining of your stomach. Glucosinolates are also linked to better heart health and a stronger immune system. To top this off, cauliflower is packed full of antioxidants like vitamin C — 1 cup of cauliflower provides over 70% of your daily needs.
1 large head of cauliflower (cut into florets)
1 red onion
3 cloves of garlic
2 tsp garam masala
1 tsp medium curry powder
1 TBSP olive oil
400ml tin coconut milk
2 TBSP tahini
500-600ml vegetable stock (depending on the consistency you want)
salt and pepper to taste
Preheat the oven to 200°C.
Add the cauliflower, onion, and whole garlic cloves (skin still on) to a baking tray and coat it in olive oil, garam masala, and curry powder.
Place in the oven and roast for ~30-35 minutes, mixing once or twice. The cauliflower should be golden with crispy edges.
Add the roasted cauliflower and onions to a large pot. Squeeze the garlic cloves out of the skin and add to the pot too.
Add the coconut milk, stock, tahini, salt, and pepper.
Bring to the boil and then leave it to simmer for ~10 minutes.
Blitz the soup until smooth with a hand blender or in a blender. Add more water at this point if you want a thinner consistency.