This was a recipe we wrote down on a note card years ago. The closest thing I could find online was Cotter Crunch’s recipe which may have been the inspiration. That recipe calls for Kale, but we typically make this with spinach.

We are still working on refining this recipe to make it simpler. In a pinch, you can skip roasting the Cauliflower if you are making it in a slow cooker. We didn’t have a food processor so ended up modifying the recipe for an immersion blender by adding some broth to just the Cauliflower before removing and cooking the other veggies. I might like to replace the curry powder of this recipe with the individual seasonings (tumeric & cumin) since it’s not the cheapest and the recipe duplicates those seasonings already.

A related recipe to checkout is Cauliflower and Leek Soup.

Summary

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Servings: 8

Ingredients

  • 5-6 cups cauliflower florets
  • 2-3 Tbsp curry powder
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • salt
  • 1 Tbsp Olive oil
  • 1 chopped onion
  • 2-3 tsp Olive oil
  • 2 cups chopped carrots
  • 1 tsp minced garlic
  • 4 cups broth (veggie or chicken)
  • 1 cup almond or coconut milk
  • 1/2 tsp black pepper
  • 1/2 to 1 tsp red pepper flakes (optional)
  • 1 cup diced sweet potato (optional)
  • 1 cup spinach
  • Parmesan
  • seeds and Parmesan cheese

Directions

  1. Preheat oven to 400°F (205°C).
  2. Toss cauliflower florets: 5-6 cups in a large mixing bowl with curry powder: 2-3 Tbsp, garlic powder: 1 tsp, cumin: 1/2 tsp, paprika: 1/2 tsp, salt, and Olive oil: 1 Tbsp
  3. Roast cauliflower on pan for 20-22 minutes. Remove + let cool
  4. Rice cauliflower in food processor (or alternatively with immersion blender in a little broth)
  5. Saute chopped onion: 1 in 2-3 tsp Olive oil: 2-3 tsp for 5 minute in a large pot until softened.
  6. Add chopped carrots: 2 cups and cook for 2 minutes to soften and enhance the flavor.
  7. Add minced garlic: 1 tsp and cook for 1 minute more.
  8. Add broth (veggie or chicken): 4 cups, almond or coconut milk: 1 cup, black pepper: 1/2 tsp red pepper flakes (optional): 1/2 to 1 tsp, diced sweet potato (optional): 1 cup and cauliflower.
  9. Bring to a quick boil then simmer for 20 minutes.
  10. Add spinach: 1 cup and stir until wilted.
  11. Add salt if desired.
  12. Garnish with seeds and Parmesan cheese