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Photo:Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
Active Time:15 minsTotal Time:45 minsServings:4Jump to Nutrition Facts
Active Time:15 minsTotal Time:45 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8cupsfresh cauliflower florets1largesweet onion, peeled and quartered3tablespoonsextra-virgin olive oil½teaspoonsalt½teaspoonground pepper1(13.5-ounce) cancoconut milk, well shaken and stirred2tablespoonsfresh lime juice1tablespoonred curry paste1cupwater, as needed
Cook Mode(Keep screen awake)
Ingredients
8cupsfresh cauliflower florets
1largesweet onion, peeled and quartered
3tablespoonsextra-virgin olive oil
½teaspoonsalt
½teaspoonground pepper
1(13.5-ounce) cancoconut milk, well shaken and stirred
2tablespoonsfresh lime juice
1tablespoonred curry paste
1cupwater, as needed
DirectionsPreheat oven to 450°F. Line a large rimmed baking sheet with foil.Toss cauliflower and onion with oil, salt and pepper in a large bowl. Spread in an even layer on the prepared baking sheet. Roast, stirring once, until tender and lightly charred, about 30 minutes.Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell RoysterReserve about 1/2 cup cauliflower for garnish. Transfer onion and the remaining cauliflower to a blender; add coconut milk, lime juice and curry paste. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening; process until smooth, about 1 minute. Stir in water as needed to reach desired consistency.Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell RoysterDivide the soup among 6 bowls; top with the reserved cauliflower.Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell RoysterOriginally appeared: EatingWell.com, August 2023
Directions
Preheat oven to 450°F. Line a large rimmed baking sheet with foil.Toss cauliflower and onion with oil, salt and pepper in a large bowl. Spread in an even layer on the prepared baking sheet. Roast, stirring once, until tender and lightly charred, about 30 minutes.Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell RoysterReserve about 1/2 cup cauliflower for garnish. Transfer onion and the remaining cauliflower to a blender; add coconut milk, lime juice and curry paste. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening; process until smooth, about 1 minute. Stir in water as needed to reach desired consistency.Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell RoysterDivide the soup among 6 bowls; top with the reserved cauliflower.Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
Preheat oven to 450°F. Line a large rimmed baking sheet with foil.
Toss cauliflower and onion with oil, salt and pepper in a large bowl. Spread in an even layer on the prepared baking sheet. Roast, stirring once, until tender and lightly charred, about 30 minutes.
Reserve about 1/2 cup cauliflower for garnish. Transfer onion and the remaining cauliflower to a blender; add coconut milk, lime juice and curry paste. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening; process until smooth, about 1 minute. Stir in water as needed to reach desired consistency.
Divide the soup among 6 bowls; top with the reserved cauliflower.
Originally appeared: EatingWell.com, August 2023
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Nutrition Facts(per serving)347Calories29gFat21gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
