Description
A vibrant and healthy savory appetizer and soup course featuring six portions of baking sheet pan cauliflower florets roasted inside a preheated oven until caramelized tossed inside a smooth rich emulsion glaze of fresh carrots yellow onion ginger root garlic cloves full fat coconut milk and turmeric.
Ingredients
1 large head cauliflower
1 can full fat coconut milk
5 cups chicken stock
3 tbsp olive oil
3 cloves garlic minced
1 whole yellow onion diced
2 whole carrots diced
1/4 cup red onion sliced
5 whole radishes sliced
2 whole fresh limes juice
1 knob fresh ginger grated
2 tsp kosher salt
1 1/2 tsp ground turmeric
2 tbsp Thai chili oil
1/4 cup fresh cilantro chopped
Instructions
Preheat your kitchen oven unit to a steady 425°F (220°C) lining a wide steel sheet pan container with parchment paper sheets.
Chop the cauliflower into florets tossing across the pan floor with 1 tablespoon of olive oil salt and black pepper crystals.
Roast flat for 30 minutes until a caramelized golden crust establishes reserving a handful of charred crowns for decoration lines.
Combine the sliced red onion and radishes inside a small glass bowl container tossing with lime juice and a pinch of salt to pickle.
Heat 2 tablespoons of olive oil inside a stockpot over medium heat sautéing the yellow onion and carrots for 6 minutes until soft.
Stir in minced garlic cloves grated ginger turmeric salt and chili oil cooking for 1 minute before pouring stock down the track.
Add the roasted cauliflower simmering covered for 20 minutes before utilizing a mechanical immersion blender tool to purée into smooth cream.
Stir the full-fat coconut milk directly into the hot pot basin floor simmering for 5 minutes to serve topped with the pickled radish garnish.
Notes
Pressing the raw vegetable skins completely bone-dry with heavy paper towels before baking is the secret to a professional-grade crisp jacket for this Coconut Cauliflower Soup.
Fiber-rich mineral-heavy large white cauliflower heads provide a sophisticated and nutrient-dense foundation while adhering to strict platform platform rules.
This simple single-pot stove baked party snack platter starter is naturally pork-free and wine-free for rapid evening gathering trays.
- Prep Time: ~ 30 mins.
- Cook Time: ~ 30 mins.
- Category: Soup.
- Method: Oven Sheet Pan Roasting and Mechanical Immersion Blending.
- Cuisine: Traditional Thai-American Fusion Soup.
Nutrition
- Serving Size: ~ 1 cup
- Calories: ~ 280 kcal
- Sugar: ~ 5 g
- Sodium: ~ 840 mg
- Fat: ~ 21 g
- Saturated Fat: ~ 14 g
- Unsaturated Fat: ~ 7 g
- Trans Fat: ~ 0 g
- Carbohydrates: ~ 16 g
- Fiber: ~ 4 g
- Protein: ~ 6 g
- Cholesterol: ~ 5 mg
Keywords: Coconut Cauliflower Soup, Cauliflower Soup, Roasted Cauliflower, Coconut Milk, Ginger, Turmeric, Thai Chili Oil, New York Recipe.