Alright, alright – there really isn’t anything meaty or messy about this recipe but I hear every once in awhile you’re supposed to eat some vegetables, so here we go. I love, love, LOVE curry so when I saw this recipe on Food52 I had to give it a whirl. I added cream, because duh. Also threw in some nutmeg, which I thought made the soup delish. Couldn’t be easier and only got better for leftovers. Now someone give me a burger.

Ingredients
1 large head cauliflower cut into florets – about 6 cups
2 tbs vegetable oil
1 tbs chopped butter
2 1/2 onions, sliced 1 inch thick
1/2 tsp turmeric
1/2 tsp dried coriander
1/2 tsp chili powder
1/4 tsp nutmeg
1 tsp cumin
4 cups water
2 cups chicken or vegetable broth
1/4- 1/2 cup heavy cream

Preheat the oven to 450. Then toss cauliflower with vegetable oil and 1 tsp of salt on a baking sheet. Spread them out and roast until the florets turn brown, about 25 minutes. Make sure to flip them about half way through so they don’t burn. Set aside 1 cup of the florets for garnish.

Melt butter in a pot over medium-high heat and add the onions and cook until soft, about 5 minutes. Stir in the spices, cauliflower, water, and broth; cover, and bring to a boil. Uncover, lower heat, and simmer 5 minutes. Using an immersion blender, blend the soup until it’s a creamy texture and all the big chunks are blended. Then, stir in the cream. Season with salt and pepper and serve in bowls, garnishing with the reserved cauliflower florets. Next time I make this I’ll put more florets in each bowl as the big bites of roasted cauliflower were super tasty. Happy souping!