Curried Cauliflower Cream

Today I want to share with you a recipe that has conquered my palate and filled my kitchen with irresistible aromas: the Cauliflower Curry Cream. This vegan soup is a true culinary gem, an ode to warmth and comforting nutrition. It has an irresistible flavor!

I told you some time ago that roasted cauliflower had been a real discovery, and I shared with you the roasted Cauliflower Cream recipe that I fell in love with long ago. Well now, imagine the cauliflower, roasted to perfection, merging with the creaminess of coconut milk and the exotic touch of Thai curry. It’s like a hug for your soul in every spoonful. Even if cauliflower isn’t your favorite vegetable, I assure you this dish will change your perspective. Roasting gives it a texture and flavor that make it the undisputed star of this soup.

This dish is my answer to cold days that call for something special, something that comforts from the inside. Cauliflower Curry Cream not only warms your body but also elevates your senses with its unique combination of flavors. So dive into this culinary experience, delight your palate, and treat yourself to a moment of pure healthy pleasure. I promise this recipe will be a treasure in your comfort-food collection!

Ingredients

• 1 large cauliflower
• Up to 4 tablespoons melted coconut oil or olive oil
• 1 medium onion
• 2 to 3 tablespoons Thai red curry paste* (depending on desired spice level; I like it spicy, so I would use 3)
• ½ teaspoon lemon zest
• 120 ml white wine (such as Sauvignon Blanc or Pinot Grigio)
• 350 ml vegetable broth
• 400 ml (1 can) coconut milk
• ½ teaspoon sugar
• From 1 to 3 teaspoons rice vinegar
• Salt
• Freshly ground black pepper

For garnish

• ¼ cup chopped green onions or scallions
• 1 tablespoon chopped fresh basil
• Thin slices of jalapeño, serrano or chilies (optional, not shown)
• Croutons

Preparation

1. Preheat the oven to 200 ºC.
2. While the oven heats, cut the cauliflower into small florets and chop the stems. Put all cauliflower pieces in a bowl, add a splash of oil on top (about 3 tablespoons) and mix so everything is more or less coated.
3. Spread the cauliflower in a single layer on a large baking tray and roast until the tips of the cauliflower are golden, about 25 to 30 minutes (at 10 or 12 minutes open the oven and turn the florets and stir the stems so they roast on all sides). Once baked, remove from the oven and set aside.
4. While the cauliflower roasts, peel and finely chop the onion.
5. In a large casserole-type pot, heat 1 tablespoon coconut oil over medium heat until glossy. Add the onion and a pinch of salt and cook, stirring occasionally, until the onion looks translucent, about 3–5 minutes.
6. Add the curry paste and lemon zest and stir to combine. Increase the heat to medium-high, add the wine and cook, stirring frequently, until most of the wine has evaporated.
7. Add all the roasted cauliflower stems and half of the florets to the casserole. Add the vegetable stock, coconut milk, and sugar. Let it come to a gentle boil, stirring occasionally. Continue to simmer for 5 to 10 more minutes to meld the flavors, reducing the heat as needed to maintain a gentle simmer at all times. Remove the pot from the heat.
8. Let the cream cool a few minutes. Then, carefully use an immersion blender or put it in a countertop blender to blend until smooth. Depending on your preferences, you can then pass it through a chinois to avoid any strings or lumps.
9. Stir in 1 teaspoon of vinegar and salt and pepper to taste (you can use black pepper or a pepper blend). If the soup needs more acidity, add 1 or 2 additional teaspoons of rice vinegar, to taste.
10. Serve the soup in 4 bowls. To garnish and just at serving time, add to each some of the cauliflower florets we set aside, sprinkle a little basil and scallions, or you can also add some croutons or roasted ham (you can dry it for a few minutes in the microwave).

Notes

1. If you want to avoid adding wine, simply skip that step. I prefer it with wine, but without it it’s still delicious.
2. You can keep this cream for up to 4 days in the fridge, provided it’s well stored: use an airtight jar or my latest discovery for storing creams, the 2L Luigi Bromioli jug which I find super practical for that purpose in the fridge.