- Prep Time: 25 minutes; Cooking time: 25 minutes
- Serves: 4
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 220cal
- 17g fat (7g sat)
- 0mg chol
- 660mg sodium
- 16g carb
- 5g fiber
- 6g sugars
- 5g protein
Ingredients
- 1 large head cauliflower, broken into florets
- 1 leek (white part only), chopped
- 2 tablespoons grapeseed oil
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coarse salt
- 3 cups vegetable broth
- 1/2 cup coconut milk
Gremolata
- 1 lemon
- 1/2 cup parsley, chopped
- 1 clove garlic
- 1 tablespoon extra virgin olive oil
Directions
Preheat oven to 400° F.
In a large bowl, toss cauliflower and leeks with grapeseed oil, turmeric and cumin. Spread cauliflower and leeks on a baking sheet. Add coarse salt and roast in the oven for 15 to 20 minutes, until leeks start to brown.
Transfer roasted cauliflower and leeks to a food processor. Add broth and coconut milk and blend well. You may add more broth or water to get to the desired consistency. Pour mixture into a saucepan and heat over low heat until ready to serve.
To make Gremolata: Zest lemon into a food processor. Add parsley, garlic and olive oil. Blend until well combined.
Ladle soup into bowls. Add a spoonful of Gremolata to each bowl and serve immediately.
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