ROASTED CAULIFLOWER COCONUT CURRY SOUP

We love anything curry at our house. This is the soup I make when the calendar says autumn but Alabama still feels like summer. Roasted cauliflower gives it warmth and depth, while coconut milk, lime, lemongrass and ginger keep it bright and fresh.

• olive oil – enough
• 1 head cauliflower roasted
• 1 sweet onion chopped
• 5 lemongrass stalks crushed
• 2 TBS red curry paste (Mike’s Organic curry Love – Red Thai Curry paste)
• 1 tsb chili garlic sauce – (Tuong Ó’t Tói Viet-Nam is my go to – add more if you’re into spicy)
• 10 Kaffir lime leaves -crushed between your fingers to release their fragrance
• 1 TBS fresh ginger – grated
• Juice and zest of 1 lime (Add a little at a time, tasting as you go)
• 32 oz chicken stock – preferably homemade
• 14 oz can coconut milk (Thai Kitchen is gluten free)
• tomatoes ( peeled and chopped)
• avocado (peeled and chopped) – garnish
• cilantro – garnish
• Rice – cooked – optional
• chicken – cooked – optional

Preheat oven to 425 degrees.

Cut the cauliflower in half and then cut the crown away from the stem. Cut off the florets into same size pieces (I like to slice the florets so they lay flat when roasting). On a parchment lined baking sheet, drizzle cauliflower with olive oil and sprinkle with salt and pepper. Roast in a preheated 425 degree oven for 20 – 30 minutes, turning over with a spatula half way through cooking. Don’t crowd the cauliflower – Leaving some space between allows the vegetables to caramelize instead of steam. Reserve a few for garnish.

Peel the outer layer of the lemongrass, cut off the stalks, and beat the stalks with a mallet.

Crush the Kaffir lime leaves between your fingers to release their flavors.

In a dutch oven, with a little olive oil, cook onion on low heat, covered, until tender, about 20 minutes. Remove lid and increase heat to moderate, cooking until lightly brown and caramelized.

Add lemon grass, curry, chili sauce, lime leaves, ginger and sauté one minute.

Add chicken broth, a squeeze of lime juice and zest. Taste. Simmer, uncovered, 30 minutes.

Remove lemongrass stalks and lime leaves. Add a few florets of roasted cauliflower. Using an immersion blender, puree the soup until smooth.

Add coconut milk, remaining cauliflower, tomatoes and chicken, and simmer, uncovered, 5 minutes.

Garnish with roasted cauliflower, cilantro, lime slice and diced avocado. Serve over rice if desired.

Kabie Plates

Don’t let all the garnishes land in the center. Scatter avocado and cilantro across the surface and place 2 caramelized slices of cauliflower on top along with a twisted lime wedge nestled beside them.