Curried Cauliflower Soup + Root Ribbons with Sage

SpoonFed: Via FOOD 52

food52_01-29-13-8885

INGREDIENTS

  • 1 head cauliflower (about 2 1/4 pounds), cut into florets (about 6 cups)
  • 2tablespoons vegetable oil
  • 1tablespoon chopped butter
  • 3onions, sliced 1 inch thick
  • ½teaspoons turmeric
  • ½teaspoons dried coriander
  • ½teaspoons hot paprika or chili powder
  • 1teaspoon cumin
  • 4cups water
  • 2cups chicken or vegetable broth
  • 1cup yogurt or labane (optional; adjust to suit tastes)

INSTRUCTIONS

  1. Preheat oven to 450°F . On a baking sheet, toss cauliflower with vegetable oil and 1 teaspoon salt. Spread out and roast until the florets turn brown, about 25 minutes. Set aside ½ cup of the crispiest florets for garnish.
  2. Melt butter in a pot over medium-high heat. [...] read more
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