The Times - Serving Waitsburg, Dayton and the Touchet Valley

As a child, I was by no means a picky eater. In fact, I relished in trying and exploring foods labeled as exotic, or anything that my unadventurous peers would call "weird." However, despite my love of all kinds of vegetables, cauliflower was something I could never understand. It was the eighties, and on most tables the crucifer was usually just a sad, limp, and unseasoned mess. Fast forward, and as an adult, I discovered that cauliflower was in the category of ingredients that are perfectly transformed with proper culinary preparations. Sweet and nutty, the white florets come to life charred on a grill or roasted with spices. Silky when pureed, cauliflower is the magic ingredient in this curry spiced soup. Light and full of flavor, this delightful recipe makes a colorful and warming meal on a brisk spring evening.

Ingredients:

2 tablespoons oil, such as avocado or canola

1 yellow onion, roughly chopped

4 garlic cloves, roughly chopped

1 tablespoon curry powder

½ teaspoon turmeric

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon fresh ground black pepper

1 large head cauliflower, cut in florets, about 8 cups

4 cups vegetable or chicken broth

1 (15-ounce) can coconut milk

1 tablespoon low sodium soy sauce or tamari

Zest and juice of 1 lemon

Salt

Fresh parsley or cilantro for garnish

Chili oil for garnish (optional)

Directions:

Heat the oil in a large stock pot or Dutch-oven over medium heat. Add the onion with a pinch of salt and sauté until soft, about 3 minutes. Don't let them brown. Next, add the garlic and all the dried spices, continuing to cook until deeply fragrant, about another minute or two. The onions should be quite tender at this point.

Add the cauliflower, tossing with the spices and aromatics, then pour the broth over the top. Scrape up any browned bits from the bottom of the pot and bring the mixture to a boil. Reduce the heat, partially cover and simmer gently for 30 minutes. Use a knife to check if the cauliflower is tender. Take off the heat and allow the mixture to cool for a few minutes.

Transfer everything to a blender and blend until smooth. Be sure to open the vent on your blender lid and lightly cover with a clean kitchen towel when blending hot liquids. You might have to do this in two batches depending on the size of your blender. (You could also leave everything in the pot and use an immersion blender if you have one.) Transfer the soup back to the pot and stir in the coconut milk and soy sauce. Bring back to a simmer and cook until heated through, about 3 minutes. Take off the heat and stir in the lemon juice and zest. Taste and adjust the seasoning, adding more salt as needed. Serve in warm bowls with fresh herbs and a drizzle of chili oil over the top.

Notes:

If you want a little more heat, you could add cayenne or paprika to the aromatics before you add the cauliflower. The aromatics could also be elevated with the addition of a little ground coriander. For a more earthy flavor try adding ground dried mushrooms. For more acid stir in a teaspoon or two of apple cider vinegar.

If made with vegetable broth, this recipe makes a creamy and vibrant vegan soup. For a non-vegan version, you could use chicken broth, and even a little butter with the onion sauté. I kept the recipe vegan and was thrilled with the richness of the flavor. For protein on the table I served a bright chopped salad with chickpeas, cherry tomatoes, and cucumbers. Crusty bread on the side is a must to sop up all the goodness. Enjoy.