Ingredients
2 tbsp. extra-virgin olive oil
salt
Freshly ground black pepper
1 qt. vegetable stock
tsp. ground allspice
1/4 tsp. cayenne
1/4 tsp. ground cinnamon
1 tbsp. minced garlic
2 tbsp. coarsely grated fresh ginger
1/2 tsp. ground turmeric
1/2 c. unsweetened coconut milk
1 head cauliflower
1/4 c. Chopped cilantro
1 jalapeño
Lime wedges
1 large onion
1 baking potato
1/4 c. dry white wine
1 1/2 tsp. fennel seeds
1 1/2 tsp. cumin seeds
1 1/2 tsp. coriander seeds
Preparation
Step 1Preheat the oven to 400 degrees F. In a medium baking dish, toss the cauliflower florets with 1/2 tablespoon of the olive oil. Season with salt and black pepper and roast on the top shelf of the oven for about 20 minutes, until tender but not browned.Step 2Meanwhile, in a small skillet, combine the cumin, coriander, and fennel seeds and toast over moderate heat, shaking the pan, until fragrant, about 2 minutes. Transfer to a spice grinder and let cool. Add the turmeric, cinnamon, allspice, and cayenne, and pulse until finely ground.Step 3In a large pot, heat the remaining 1 1/2 tablespoons of olive oil. Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes. Add the ginger, garlic, and spice blend and cook, stirring, for 1 minute. Add the wine and cook until evaporated, about 2 minutes. Add the chopped cauliflower, potato, and stock and bring to a boil. Simmer over moderate heat until the vegetables are very tender, about 20 minutes.Step 4Working in batches, puree the soup in a blender until smooth and silky. Return the soup to the pot and add the coconut milk. Season with salt and pepper and simmer for about 5 minutes.Step 5Ladle the soup into bowls and pass the roasted cauliflower florets, cilantro, jalapeño, and lime wedges at the table. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
