This is SO GOOD and Healthy you will not know yourself!
Roasting cauliflower brings out the vegetable’s natural sweetness and crates a beautiful golden brown colour that delights the eye as much as the taste buds.
1 to 1.3 kg cauliflower cut into 4 cm florets
3 tablespoons extra-virgin olive oil
1/2 teaspoon ground turmeric Seat salt
1/4 freshly ground pepper
1 brown onion chopped
2 cloves garlic, crushed
2 carrots peeled and chopped
2 stalks celery, chopped
2 teaspoons Thai red chilli paste
2 teaspoons of grated fresh ginger
1 tablespoon freshly squeezed lime juice, plus more if needed
1 tablespoon finely chopped mint or coriander, for garnish
Postion a rack in the middle of the oven and preheat to 220C Line a rimmed baking tray with baking paper
Put the cauliflower, 2 tablespoons of the olive oil, 14 teaspoon of the turmeric, 1/2 teaspoon salt and the pepper in a large bowl and toss until the cauliflower is evenly coated. Transfer to the prepared baking tray and spread in an even layer. Bake for 20 to 25 minutes or until golden and tender.
Meanwhile, heat the remaining tablespoon of the olive oil in a soup pot over medium heat, then add the onion, a pinch of salt and the remaining 1/4 teaspoon turmeric and sauté until translucent, about 3 minutes. Add the garlic, carrots, celery and 12 teaspoon of salt and sauté until the vegetables begin to turn golden about 10 minutes. Add the chilli paste and stir until the vegetables are coated. Pour in 125ml or the stock to deglaze the pot, stirring to loosen any bits stuck to the bottom and cook until the liquid is reduced by half.
Pour on-third of the remaining stock into a blender, add the ginger and one-third of the sautéed vegetables and cauliflower, and blend until smooth, adding more stock as needed. Trans fed to a soup pot over low heat and repeat the process two more times. Stir in 1/4 teaspoon salt and lime juice. Serve garnished with the coriander, or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
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