Do you still remember Thanksgiving? Good. Almost also me. I overindulged on queso while I was in Oklahoma, which was absolutely essential, and I supported the karaoke performers in a dark Oklahoma City dive bar. It’s time to get back into the routine now that Monday has here. For this, I’m going to need another cup of coffee.
I need to get some half & half for my coffee, which brings to mind… My lunch alternatives are looking dismal because I’m also out of fresh produce and greens.
I really wish I had more of this coconut milk and roasted cauliflower soup with Thai spices. It’s a tasty, dairy-free variation on traditional cauliflower soup that’s stuffed with nutritious ingredients. After all that chocolate and cheese, it’s just what my body needs.
I used some gorgeous wooden equipment from my sponsor, Earlywood Designs, up there in the sidebar, to make this soup. The sturdy jatoba ladle, maple sauté stick, and ironwood cutting board are all Earlywood. Brad in Red Lodge, Montana, created each piece by hand. They are gorgeous heirloom pieces that I look forward to cooking with for the rest of my life, and I’m happy to have the chance to promote a sustainable small business.
A note on cauliflower. Even if you are not a big fan, I beg you to try roasted cauliflower. I still don’t love raw or steamed cauliflower (I’m a broccoli girl) but I absolutely love roasted cauliflower. Roasted cauliflower with a little bit of salt is, like, French fry good. Totally irresistible. And when you blend it up in a soup, it just makes the soup more creamy and hearty. Try it!
Also read: Roasted Red Pepper Tortilla Soup
- 1 large head of cauliflower, broken into small florets, stems chopped
- Up to 4 tablespoons melted coconut oil or olive oil, divided
- 1 medium yellow onion, diced
- 2 to 3 tablespoons Thai red curry paste* (depending on preferred spice level, I love spicy so I’d use 3!)
- ½ teaspoon lemon zest
- ½ cup unoaked white wine (like Sauvignon Blanc or Pinot Grigio)**
- 1 ½ cups vegetable broth or stock
- 1 can (14 ounces) light coconut milk
- ½ teaspoon sugar
- 1 to 3 teaspoons rice vinegar
- Salt and freshly ground black pepper
- ¼ cup chopped green onions or chives
- 1 tablespoon chopped fresh basil
- Thinly sliced jalapeño, Serrano or birds-eye peppers (optional, not shown)
- Preheat oven to 400 degrees Fahrenheit. Toss the cauliflower with enough coconut oil to lightly coat it (up to 3 tablespoons). Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the cauliflower are golden brown, about 25 to 30 minutes.
- In a Dutch oven or large, heavy-bottomed pot over medium heat, warm 1 tablespoon of the coconut oil until shimmering. Add the onion and a dash of salt and cook, stirring occasionally, until the onion is turning translucent, about 3 minutes. Add the curry paste and lemon zest and stir to incorporate. Raise the heat to medium-high, add the wine, and cook, stirring frequently, until most of the wine has evaporated.
- Add all of the roasted cauliflower stems and half of the florets to the pot. Add the vegetable broth, coconut milk and sugar. Bring the mixture to a gentle simmer, stirring occasionally. Continue simmering for 5 to 10 more minutes to meld the flavors, reducing heat as necessary to maintain a gentle simmer. Remove the pot from the heat.
- Let the soup cool for a few minutes, then carefully use an immersion blender to blend until smooth. (Or transfer the soup in small batches to a blender, blending until each batch is smooth. Don’t ever fill your blender past the maximum fill line, and beware of the steam escaping from the lid.)
- Stir in 1 teaspoon vinegar and salt and pepper, to taste. If the soup needs more acidity, stir in 1 to 2 additional teaspoons of vinegar, to taste. Ladle the soup into 4 bowls. Top each with ¼ of the cauliflower florets, a sprinkle of basil and chives and hot peppers (if using).