Roasted Cauliflower & Curry Soup with Crispy Chickpeas
Ingredients for 4 serving. CRISPY CHICKPEAS 14 oz can of chickpeas, 1 can, rinsed and drained 4 teaspoons curry powder 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground coriander 1 teaspoon ground turmeric 1 teaspoon kosher salt CURRIED CAULIFLOWER SOUP 1 medium head cauliflower, cut into florets 1 tablespoon coconut oil, melted + 2 tablespoons, divided kosher salt, to taste freshly ground black pepper, to taste 1 small yellow onion, diced 1 jalapeño, diced 2 cloves garlic cloves, minced 3 tablespoons red curry paste (I used Panang Paste) 14 oz coconut milk, 1 can 4 cups vegetable broth scallions, sliced, for serving fresh cilantro, for serving lime wedge PREPARATION Make the crispy chickpeas: Preheat the oven to 400˚F (200˚C). In a medium bowl, combine the chickpeas, curry powder, garlic powder, onion powder, coriander, turmeric, and salt, and toss to coat the chickpeas. Transfer the chickpeas to a small baking sheet and spread in an even layer. Bake for 30 minutes, or until the chickpeas are crispy. Remove from the oven and let cool. Make the soup: Increase the oven temperature to 450˚F (220˚C). Add the cauliflower florets to a medium bowl with the melted coconut oil, salt, and pepper. Toss to coat, then transfer the cauliflower to a baking sheet. Roast for 25 minutes, until browned and tender. Melt the remaining 2 tablespoons of coconut oil in a large saucepan over medium high heat. Add the onion and jalapeño, and cook until the onion begins to caramelize, 5-10 minutes. Add the garlic and continue to cook for 2 minutes more, until the garlic is toasted and fragrant. Add the curry paste and cook for 1 minute, stirring to dissolve. Add the coconut milk and vegetable broth and season with salt and pepper. Remove from the heat. Add the roasted cauliflower to a blender with the broth and puree until smooth. Ladle the soup into bowls. Top with the crispy chickpeas, scallions, and cilantro, and serve with lime wedges.' source
