Whip up this easy, creamy, velvety, lightly spiced cauliflower bisque and make your tastebuds flip. This must be the biggest head of cauliflower I have ever laid eyes on. It is much bigger than The Bean’s head and pretty sure it weighs more than my babies at birth.
My MIL sent us home with this bad boy. She got it at her Farmer’s Market and it barely fits in my ‘frig.
Since it’s a rainy, dreary day, I think I’ll tackle this baby and make some soup.
I hoist this sucker on the cutting board and go to combat.
Determined to win this battle, I think I need the big knife. Winning.
Spoke too soon. Seriously, how much cauliflower does one soup need? I quit. I give this winner a nice drizzle of olive oil, salt and pepper and roast it for 40 minutes. While the cauliflower’s roasting, the soup comes together so easily. Start by roughly chopping onion, carrots, and ginger and give your garlic a good smash. (At least I won this battle.)
After I sauté the onions for 5 minutes, I toss in the carrots and sauté until brown. Then I add the ginger and garlic and let it go for another minute.Now it’s time to get some great flavor and spice in there.Adding the curry paste and turmeric to the mix gives it this beautiful deep red color. The aroma is heavenly! I’m ready to deglaze so I give it a splash of broth and scrape those delicious brown bits from the bottom. I top it off with the rest of the broth and bring it to a boil.
By now the cauliflower is soft and browned on the tips. It’s ready to add to the pot. Time for the fun part! I love using my immersion blender to turn this into a velvety bisque. I keep blending until smooth and then I add the sweet coconut milk. The color is so vibrant!The only thing missing from this…the garnishes! I prepare green onions, cilantro, some reserved cauliflower pieces, hot oil, and some extra coconut milk. Unless you can’t take the heat, do not skip the hot oil! The extra note of flavor it adds is seriously awesome. It works so well in contrast with the sweetness of the coconut.
Your taste buds will be flipping out! With all this brilliant color, this dish is hard to resist!
I can’t wait to dig in!
Do you have a favorite cauliflower recipe?
- 1 large head of cauliflower roughly chopped
- Olive oil
- 1 medium onion chopped
- 3 large carrots chopped
- 3 tbsp ginger chopped
- 4 garlic cloves smashed
- 1 tsp ground turmeric
- 3 tbsp red curry paste
- 5 cups vegetable or chicken broth
- 15 ounce coconut milk
- Salt and pepper to taste
- sliced green onion for garnish
- chopped cilantro for garnish
- hot chili oil for garnish, optional
- Preheat oven to 420 degrees. Line a baking sheet with parchment paper.
- Lay the chopped cauliflower on the cookie sheet. Drizzle with olive oil, salt and pepper and roast for 40 minutes or until soft and the edges are browned.
- While cauliflower roasts, heat olive oil in a large pot.
- Sauté the onion for 5 minutes.
- Add the carrots to the pot and saute for 10 more minutes or until both the onion and the carrots are soft and brown.
- Add the ginger and garlic and cook for 1 more minute.
- Add the turmeric and red curry paste and cook for 1 more minute.
- Add a splash of broth to the pan and deglaze, scraping the brown bits off the bottom.
- Add the remaining broth and bring to a boil.
- Reduce heat to low and gently simmer.
- Add the cauliflower to the pot, reserving any small pieces for garnish.
- Use an immersion blender, blend until smooth and all the large lumps are gone.
- Add the coconut milk and blend.
- Add salt to taste.
- Serve the bisque with the desired garnishes.
Soup can be blended in small batches in a blender.
Add any additional broth if bisque becomes too thick.
Serve with naan for dipping.
Adapted from this recipe