Recipe: Tasty Roasted Cauliflower & Potato Curry Soup

Roasted Cauliflower & Potato Curry Soup. Roasted cauliflower is delicious whether you do cauliflower steaks, popcorn or roast it whole. Find recipes for roasted cauliflower topped with parmesan, curry, or garlic for the win. Get Roasted Cauliflower Recipe from Food Network.

Roasted, it is the perfect vehicle for garlic, olive oil, lemon and Parmesan. I grew up with basic steamed cauliflower, which is fine and good and sometimes all that you need. Here, crushed olives, fresh lemon juice, garlic and red-pepper flakes provide the needed fire and tang, while cumin adds an earthy note. You can cook Roasted Cauliflower & Potato Curry Soup using 22 ingredients and 7 steps. Here is how you cook that.

Ingredients of Roasted Cauliflower & Potato Curry Soup

1. You need of ground coriander.
2. Prepare of ground cumin.
3. Prepare of ground cinnamon.
4. You need of ground turmeric.
5. Prepare of salt.
6. Prepare of ground pepper.
7. Prepare of cayenne pepper.
8. You need of small head cauliflower, cut into small florets (about 6 c).
9. It's of tblsp extra-virgin olive oil, divided.
10. It's of large onion, chopped.
11. You need of diced carrot.
12. You need of large cloves garlic, minced.
13. You need of grated fresh ginger.
14. It's of fresh red chili pepper, such as serrano or jalapeño, minced, plus more for garnish.
15. It's of can no-salt-added tomato sauce.
16. You need of low-sodium vegetable broth.
17. You need of diced peeled russet potatoes (1/2-inch).
18. You need of diced peeled sweet potatoes (1/2-inch).
19. Prepare of lime zest.
20. You need of tblsp lime juice.
21. You need of can coconut milk.
22. You need of Chopped fresh cilantro for garnish.

Then there's a thin, lacy coating of Parmesan that bakes. Learn How to make this vegetable in the oven so it comes out perfectly tender and ultra crispy every time. Add your favorite Indian curry seasoning, Italian Parmesan blend, or Taco seasoning mix to change it up! Want a few other healthy cauliflower recipes?

Roasted Cauliflower & Potato Curry Soup step by step

1. Preheat oven to 450 degrees..
2. 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..
3. 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..
4. 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..
5. Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through..
6. Garnish with cilantro and chilies, if desired..
7. Serve with a dollop of sour cream or yogurt, if desired..

It can be part of an antipasto of roasted vegetables. Or an accompaniment to a roast chicken or lamb. And though they aren't obvious choices, scallops and lobster, both naturally sweet themselves, are delicious with roasted cauliflower. Trim head of cauliflower and cut into bite-sized florets. Spread cauliflower into an even layer on a large baking sheet, making sure to not overcrowd the pan.