Ingredients

The following ingredients have 4 Servings
  • 1/4 cup raw sunflower seeds
  • 3 1/2 cups unsweetened plain almondmilk, divided
  • 3 teaspoons mild curry powder, divided, more to taste
  • 1/2 medium yellow onion, chopped
  • 3 cloves garlic, chopped
  • 5 cups (about 1 pound) cauliflower florets

Instruction

  • Preheat the oven to 350ºF. In a medium bowl, toss sunflower seeds with 1 teaspoon of the almondmilk and 1 teaspoon curry powder.
  • Spread out on a small parchment-paper-lined baking sheet and bake, tossing once or twice, until toasted and fragrant, 6 to 8 minutes; set aside.
  • Meanwhile, heat 1/2 cup of the almondmilk in a large pot over medium heat.
  • Add onion and garlic and cook, stirring occasionally, until soft, about 10 minutes.
  • Add cauliflower, remaining 2 teaspoons curry powder and almondmilk, cover and simmer until cauliflower is very tender, about 40 minutes.
  • Taste and adjust seasoning with more curry powder if you like.
  • Working in batches, carefully purée in a blender until smooth. Transfer to bowls, garnish with sunflower seeds and serve.