Cream of Curried Cauliflower

This isn’t your ordinary “Curried _____ Soup” Where people dump some squash or whatever into chicken stock, add a pinch of store bought curry powder, blend it up and call it a day. The foundation of this soup is a deep savory vindaloo curry paste, some pureed garam masala roasted cauliflower, and a roux thickened “cream of” soup base. The results were awesome! A perfect cauliflower flavor with a nice kick from the curry and a overall creamyness. The only change I would make would be to add a bit more stock at the end and let it simmer away for a half hour or 45 minutes to let everything become better friends.

2 heads of cauliflower, some melted butter and garam masala.

Toss to coat.

The vindaloo paste (pre blending).

Note the roasted cauliflower on the right. This makes a great side dish for any meal!

Making the roux.

After adding the cream and stock, the purees go in.

Whoa, so good! Thick, creamy, savory, and spicy.

2 heads cauliflower. Break it up, toss in some garam masala and melted butter. Bake at 450 until lightly browned and tender. Add to a blender with veg stock and puree until smooth.

3 onions. Dice. Brown in butter. Add 3 cloves garlic and 1 inch ginger (diced). Add 2 Tablespoons garam masala and 1 tablespoon chile flake. Cook 3 minutes. Puree in a blender with a little oil.

Melt 2 tablespoons butter in a saucepan. Add 2 tablespoons flour. Cook stirring constantly until no lumps and slightly browned, about 7 minutes. Whisk in 1 cup cream and add a box of veggie stock. Add the 2 pastes from above. Thin with more stock if needed. Simmer for a half hour or more stirring occasionally. Serve with cilantro.

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