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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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It's apparently a revamped Martha Stewart recipe, and it looks delicious. Ingredients:
2 heads cauliflower, cut into florets (about 8 cups) |
1 -2 tablespoon vegetable oil |
salt |
1 tablespoon butter |
1 onion, diced |
2 teaspoons curry powder |
4 cups water |
2 cups reduced-sodium canned chicken or 2 cups vegetable broth |
salt & pepper |
2 tablespoons fresh parsley |
Directions:
1. Preheat oven to 450 degrees. On a baking sheet, toss cauliflower with vegetable oil and 1 teaspoon salt. Spread out, and roast until the florets turn brown, about 25 minutes.
2. In a medium saucepan, melt butter over medium-high heat. Add onions, and cook until soft, about 5 minutes. Stir in curry powder, cauliflower, water, and broth; cover, and bring to a boil. Uncover, lower heat, and simmer 5 minutes.
3. Using a slotted spoon, transfer 4 cups cauliflower to a bowl, and set aside. Put remaining florets into a blender or food processor, add 1 teaspoon salt, and process until smooth. At this point I also chose to remove the onions. (You can keep them in if you like, it's just a texture thing to me.) Stir puree into broth in pan, and reheat if necessary. Ladle soup into bowls, and top with reserved florets and parsley.
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