Roasted Cauliflower & Potato Curry Soup. Spicy roasted cauliflower is always a crowd-pleaser and this roasted cauliflower recipe really is fantastic. Roasted cauliflower with cumin, coriander and almonds. Recipe courtesy of Food Network Kitchen.
It's super easy to make and totally customizable with your favorite seasonings.</p> <p. BEST roasted cauliflower is Roasted Curried Cauliflower! Cauliflower with curry is one of those magical pairings, a classic in Indian cuisine, and for a good. You can have Roasted Cauliflower & Potato Curry Soup using 22 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Roasted Cauliflower & Potato Curry Soup
Prepare 2 tsp of ground coriander.
It’s 2 tsp of ground cumin.
You need 1 1/2 tsp of ground cinnamon.
You need 1 1/2 tsp of ground turmeric.
You need 1 1/4 tsp of salt.
Prepare 3/4 tsp of ground pepper.
You need 1/8 tsp of cayenne pepper.
Prepare 1 of small head cauliflower, cut into small florets (about 6 c).
Prepare 2 of tblsp extra-virgin olive oil, divided.
You need 1 of large onion, chopped.
Prepare 1 c of diced carrot.
Prepare 3 of large cloves garlic, minced.
Prepare 1 1/2 tsp of grated fresh ginger.
Prepare 1 of fresh red chili pepper, such as serrano or jalapeño, minced, plus more for garnish.
Prepare 1 (14 oz) of can no-salt-added tomato sauce.
You need 4 c of low-sodium vegetable broth.
You need 3 c of diced peeled russet potatoes (1/2-inch).
Prepare 3 c of diced peeled sweet potatoes (1/2-inch).
It’s 2 tsp of lime zest.
Prepare 2 of tblsp lime juice.
You need 1 (14 oz) of can coconut milk.
Prepare of Chopped fresh cilantro for garnish.
Learn how to roast cauliflower – sweet, tender and tasty. Healthy, vegan, roasted vegetarian side dish. A beautiful and delicious way to serve cauliflower. Roasted Cauliflower is probably one of the best way to cook cauliflower as it is extremely delicious and addictive.
Combine coriander, cumin, cinnamon, turmeric, salt, pepper and cayenne in a small bowl. Toss cauliflower with 1 tablespoon oil in a large bowl, sprinkle with 1 tablespoon of the spice mixture and toss again. Spread in a single layer on a rimmed baking sheet. Roast the cauliflower until the edges are browned, 15 to 20 minutes. Set aside..
Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onion and carrot and cook, stirring often, until starting to brown, 3 to 4 minutes. Reduce heat to medium and continue cooking, stirring often, until the onion is soft, 3 to 4 minutes. Add garlic, ginger, chili and the remaining spice mixture. Cook, stirring, for 1 minute more..
Stir in tomato sauce, scraping up any browned bits, and simmer for 1 minute. Add broth, potatoes, sweet potatoes, lime zest and juice. Cover and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the vegetables are tender, 35 to 40 minutes..
Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through..
Garnish with cilantro and chilies, if desired..
Serve with a dollop of sour cream or yogurt, if desired..
In this way even those who say they. Roasted cauliflower can be served warm or at room temperature. It can be part of an antipasto of roasted vegetables. Or an accompaniment to a roast chicken or lamb. Making cauliflower is the perfect vegetable if you are looking to go low carb.
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