Makes four servings
Prep time: 10 minutes
Cook time: 60 minutes
1 head cauliflower
4 tbs. extra-virgin olive oil
2 leeks (white and light green parts), rinsed and chopped thoroughly
2 cloves garlic, minced
1/3 cup water
1 14-oz. can full-fat coconut milk
1 tsp. turmeric
1 tsp. black pepper
1/2 tsp. sea salt
Preheat oven to 425 degrees F. Chop the cauliflower into bite-sized pieces, then place in a large bowl and toss with 2 tablespoons of olive oil. Spread cauliflower on a baking sheet
and roast for 15 minutes.
Place a stock pot over medium heat and add remaining 2 tablespoons olive oil. When the oil is shimmering, add leeks. Cook until translucent, stirring occasionally, about five minutes. Add garlic and cook an additional one to two minutes.
Add roasted cauliflower, water, coconut milk, and spices to the stock pot and bring to a boil. Reduce heat to low, and allow soup to simmer until the cauliflower is tender, about 35 minutes.
Allow soup to cool slightly, then add to a blender and blend until smooth, venting the lid slightly to let steam escape. Alternatively, use an immersion blender to blend directly in the pot. Serve.