Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 1 Yellow Onion (medium, diced)
- 3 Garlic (clove, minced)
- 2 tbsps Ginger (fresh, minced)
- 1 head Cauliflower (sliced into florets)
- 2 tsps Curry Powder
- 1 1/2 tsps Garam Masala
- 1 tsp Turmeric
- 1 tsp Coriander
- 3 cups Vegetable Broth
- 1 3/4 cups Canned Coconut Milk (plus more for garnish)
- 1 tsp Sea Salt
- 1/4 cup Cilantro (optional, garnish)
- 1/2 tsp Red Pepper Flakes (optional, garnish)
Directions
- Heat the oil in a large pot over medium-high heat. Add the onion, garlic, and ginger and cook until the onions are translucent about five minutes.
- Add the cauliflower and spices and stir to combine. Add the vegetable broth and bring it to a boil. Simmer for 30 minutes or until the cauliflower is fork-tender.
- Using a blender, food processor, or immersion blender, blend until smooth.
- Transfer back to the pot and add the coconut milk and sea salt. Warm through and divide between bowls. Garnish with cilantro, red pepper flakes, and additional coconut milk (if using). Enjoy!