Newspaper article St Louis Post-Dispatch (MO)

Cauliflower Soup with Coconut and Turmeric

Newspaper article St Louis Post-Dispatch (MO)

Cauliflower Soup with Coconut and Turmeric

Article excerpt

Yield: 6 servings

3 garlic cloves, peeled and cut in half

1 teaspoon turmeric

4 tablespoon olive oil, divided

1 teaspoon cumin

Salt, to taste

teaspoon red pepper flakes

1 large cauliflower, cored, cut into florets (about 2 pounds)

1 medium onion, chopped

-inch piece of ginger, peeled and minced

4 cups vegetable or chicken broth

cup unsweetened coconut milk, stirred, plus extra for garnish

2 tablespoons chopped cilantro, garnish

1. Heat the oven to 400 degrees.

2. 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.

3. Remove from the oven and reserve about cup of the roasted cauliflower. …

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