I’m at it again with the Whole Foods recipes! This one is for cauliflower soup, which I decided to whip up since I had all of the ingredients on hand except for a head of cauliflower. Well, that and I had an accounting exam to study for, i.e. this train just pulled into the procrastination station, if you know what I mean.
Slight warning for the faint of heart: we happened to have a Muchi Curry spice on hand, and for the amount I used in this recipe, its spicy! If you don’t like spicy foods, use a milder curry or a lighter touch.
Back to the recipe. I prepared my ingredients:
1/2 cup sunflower kernels
4 cups unsweetened almond milk
3 teaspoons curry powder
1.5 cups chopped yellow onion (Kath would hate this recipe!)
5 cloves garlic, chopped (I always up the garlic in every recipe!)
1 head cauliflower, roughly chopped
Preheat oven to 350ºF.
In a small bowl, toss sunflower kernels with 1 teaspoon of your almond milk and 1 teaspoon of your curry powder. Spread out on a cookie sheet and bake, stirring once or twice, for about 6 to 8 minutes, or until toasted. Set these aside to cool.
Meanwhile, heat about 1/2 cup almond milk in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until soft, about 10 minutes. Add cauliflower, remaining 2 teaspoons curry powder and almond milk, cover and simmer until cauliflower is very tender, about 40-50 minutes.