After three days filled with Wisconsin cheese and an absurd amount of carbs, let's try to get back on track. Cauliflower, you kill me, but you sustain me. Let's go.
Modified a Vegan in the Freezer Recipe | Serves: 2 quarts | Time: ~55 min
Ingredients
2 tsp coconut oil
3/4 cup yellow onion, diced
2 cloves garlic, inced
Custom herb mix from India because I have awesome friends OR follow Vegan in the Freezers ingredients
4 cups #cauliflower florets, divided
2 cups Roma #tomatoes, diced
3 cups vegetable broth
3/4 cup coconut cream (I just used the dense portion of a can of full fat #coconutmilk)
Pinch of salt
Cilantro, for garnish
1 tbsp coconut milk, for garnish
Instructions
Heat the coconut oil in a large stockpot and add the diced onion. Cook the onion for roughly 4 minutes over medium-high heat until it begins to brown.
Add the garlic and tikka masala mix and cook for another 2 minutes until garlic becomes fragrant.
Next, add 2 cups of cauliflower florets to the pot. Stir and cook for 3 more minutes.
Add the diced tomatoes, broth and coconut cream to the pot, bring to a boil, then reduce the heat and simmer 15 minutes.
Blend the simmered soup with an immersion blender (or transfer to a blender to mix) until smooth.
Add the remaining 2 cups of cauliflower florets to the soup and simmer for an additional 15 to 20 minutes until the cauliflower is cooked.
Season the soup with salt to taste.
Serve the soup with fresh cilantro and coconut milk.