Ingredients

Instructions

  1. Preheat your oven to 450 degrees.
  2. Coat the cauliflower florets in the oil and 1 tsp salt, then spread on a baking sheet.
  3. Roast cauliflower until it turns brown, about 25 minutes.
  4. Melt butter and add onions to medium size sauce pan. Cook onions until soft.
  5. Add curry powder, cauliflower, water and broth to pan.
  6. Cover and bring to a boil.
  7. Uncover, reduce heat and simmer for 5 minutes.
  8. Remove 3 cups of cauliflower from the pot.
  9. Using a stick blender, CAREFULLY blend the remaining soup, adding 1 tsp salt, until smooth.
  10. Add the 3 cups of cauliflower back inches Top with parsley.
  11. Enjoy.