Ingredients

The following ingredients have 6 Servings
  • 2½-3 lb cauliflower, cut into 1½-inch florets
  • 3 Tbsp extra-virgin olive oil, divided
  • ½ tsp ground turmeric, divided
  • 1¼ tsp sea salt, divided, plus more to taste
  • ¼ tsp freshly ground black pepper
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 2 tsp Thai red chili paste
  • 1 qt low-sodium vegetable broth
  • 1 (13.5-oz) can coconut milk
  • 2 tsp grated fresh ginger
  • Zest and juice of 1 lime, plus more if needed
  • 1 Tbsp finely chopped cilantro, for garnish

Instruction

  • Position rack in middle of oven and preheat to 425°F. Combine cauliflower, 2 Tbsp oil, ¼ tsp turmeric, ½ tsp salt and pepper in a large bowl; toss to coat. Transfer to a parchment-lined rimmed baking sheet; spread in an even layer. Bake 20-25 minutes, or until golden and tender. Heat remaining 1 Tbsp oil in a large saucepan over medium heat. Add onion, a pinch of salt, and remaining ¼ tsp turmeric; sauté 3 minutes or until translucent. Add garlic, carrots, celery and ½ teaspoon salt; sauté 10 minutes. Stir in chili paste. Pour in ½ cup broth, scraping pan to loosen any browned bits; cook until liquid is reduced by half. Pour one-third of remaining broth into a blender, add ginger and one-third of sautéed vegetables and cauliflower; blend until smooth, adding more broth as needed. Transfer to pan over low heat. Repeat the process two more times. Stir in coconut milk, ¼ tsp salt, lime zest and juice. Taste and add more lime juice, if desired. Serve garnished with the cilantro. Kitchen Counter Per serving: 160 cal, 9g fat, 0mg chol, 4g pro, 17g carbs, 8g sugars, 6g fiber, 790mg sodium