Ingredients
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1 large head fresh cauliflower, cut in to florets
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10 -16 garlic cloves, yes you read that right
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1/2 teaspoon salt
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1/4 teaspoon black pepper, to taste
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1 medium onion, diced
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1 teaspoon fresh thyme
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1 1/2 quarts vegetable stock or 1 1/2 quarts chicken stock
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1/4 teaspoon fresh grated nutmeg
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1 -3 teaspoon curry powder
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1/2 teaspoon ground cumin
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2 cups organic light coconut milk
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1 cup grated gruyere cheese (can be skipped for Vegan or lactose intolerant) or 1 cup swiss cheese (can be skipped for Vegan or lactose intolerant)
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1/4 teaspoon hot pepper flakes, adjust to taste
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2 tablespoons coconut oil, divided
Instructions
- Preheat oven to 400 degrees.
- Melt 1 tablespoon coconut oil on a sheet pan. Toss in cauliflower, garlic, sprinkle with salt, pepper, and thyme. Spread into a single layer.
- Roast for 30 minutes turning after 15 minutes.
- Heat remaining coconut oil in a large sauce pan over medium heat.
- Add the onion and saute until tender, about 5-7 minutes.
- Add the broth, coconut milk, nutmeg, curry, cumin and cauliflower mixture, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
- Puree the soup until it reaches your desired consistency with a stick blender or stand blender.
- This is rib sticking thick so you can thin if desired with additional stock.
- Mix in the cheese, let it melt and season with a good amount of salt and pepper.
- Plate and top with toasted coconut.
- Serve with thinly sliced toasted Italian bread spread with coconut oil and topped with some shredded Gruyere cheese.