"soup, caulfilower soup"Serves 4 | Prep Time 5 min | Cook Time 30 min
Why I Love This Recipe
very quick and easy meal
Ingredients You'll Need
6 heaping cups of cauliflower florets (from approximately 1 pound of cauliflower) cut into 1-inch florets
3 garlic cloves
2 tbsp olive oil
3 teaspoons turmeric
1 teaspoon cumin
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1 medium chopped onion
1 cup vegetable broth
2 cups Almond Breeze Unsweetened Almond Coconut Milk
1/2 cup full fat canned coconut milk (shaken well)
2 tablespoons chopped cilantro
1-Preheat the oven to 450ºF. Smash the garlic cloves.
2-Place the cauliflower florets and smashed garlic in a large bowl. Drizzle with 2 tablespoons olive oil. Shake the bowl a few times to coat the cauliflower evenly with the oil.
3-In a small bowl combine the turmeric, cumin, salt, and crushed red pepper flakes. Sprinkle evenly over cauliflower, tossing well to coat evenly.
4-Place the cauliflower on a large rimmed baking sheet and bake in the center of the oven until browned and tender, about 25-30 minutes, turning the florets occasionally so they are evenly cooked.
5-Meanwhile, heat a medium pot over medium heat, add 1 teaspoon oil and chopped onion and cook until translucent, about 2 to 3 minutes. Add the broth and Almond Breeze
Pairs Well With