|Curried Cauliflower Soup with Honey
1/2 head of cauliflower, cut into florets
1-1/2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 onion, sliced thick
1 teaspoon curry powder
1 cup low-sodium chicken stock
1 cup water?Cayenne pepper (optional)
Honey for drizzling
Preheat oven to 450°F. Spread cauliflower florets on a baking sheet, drizzle with 1 tablespoon oil and sprinkle with salt and pepper. Toss to coat. Roast until florets are browned, about 25 to 30 minutes, flipping once halfway through.
In a small stockpot, heat 1/2 tablespoon of oil over medium heat. Add onions and sauté until they turn brown (but are not caramelized). Stir in curry powder and cook until fragrant, 1 to 2 minutes. Add chicken stock, water, and cauliflower. Cover and bring to boil and then simmer until cauliflower is soft, about 5 minutes.
Purée the soup with a stand or immersion blender until smooth. Return to pot if using a stand blender, reheat if necessary. Add salt, pepper, and cayenne (if using) to taste. Serve in bowl with a drizzle of honey. - serves 2 - Adapted from Sunday Nite Dinner.