1large head of cauliflowertrimmed and cut into florets
4 1/2cupslow-sodium organic vegetable broth or water
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)
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.
Working in batches, purée the soup in a blender until smooth and then return the soup to the soup pot. Stir in the coconut milk and warm the soup. Taste and add more salt, pepper, or spices if you’d like.
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.