Cauliflower Soup

What You'll Need:

½ head of cauliflower, cut into florets
1 ½ tbsp olive oil
½ tsp salt
¼ tsp ground black pepper
1 yellow onion, sliced thick
1 cup water
1 tsp curry powder
1 cup vegetable stock
Cayenne pepper


Preheat oven to 450°F.

Place cauliflower florets onto a baking sheet, drizzle with 1 tbsp of olive oil and sprinkle with pepper and salt. Toss gently to coat evenly. Put in the oven and roast until lightly browned, about 25 to 30 minutes. Give the baking sheet a shake once in a while for the cauliflower for even browning.

In the meantime, in a pot heat the olive oil over medium heat. Add the onions and sauté until lightly brown. Add the curry powder and stir for about 1 to 2 minutes. Add vegetable stock, water and roasted cauliflower, cover, bring to a quick boil. Reduce heat and simmer for about 5 minutes or until the cauliflower is soft enough to blend.

Purée the mixture and reheat if necessary. Season with salt, pepper and cayenne and serve immediately with a drizzle of honey. (Serves 2)