1large head of cauliflowertrimmed and cut into florets
4 1/2cupslow-sodium organic vegetable broth or water
1/2tspground coriander
1/2tspground turmeric
1 1/4tspsground cumin
1cuporganic coconut milk
Freshly ground black pepperto season
1/4cuproasted cashew halvesfor garnish (optional)
1/4cupParsleyfinely chopped, for garnish (optional)
Red pepper flakesfor garnish (optional)
Servings:
Instructions
Heat oil in a large pot over medium heat until shimmering. Cook the onions and 1/4 teaspoon salt until onions are soft and translucent, 8 to 9 minutes. Reduce heat to low, add garlic, and cook for 2 additional minutes. Add cauliflower, broth or water, coriander, turmeric, cumin, and remaining 1/4 teaspoon salt. Bring to a boil over medium-high heat, then reduce the heat to low. Simmer until cauliflower is fork-tender, about 15 minutes.
To serve, ladle the soup into bowls and garnish with a handful of toasted cashews, a few sprigs of parsley, sprinkle of red pepper flakes, and a dash of olive oil to top.