Ingredients
1 large head cauliflower (about 2–2.5 lbs), cut into florets
2 tbsp extra virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 tsp ground cumin
½ tsp ground coriander (optional)
4 cups vegetable broth (or chicken broth)
1 cup coconut milk or heavy cream
Salt and pepper to taste
Lemon juice, to finish
Fresh parsley or cilantro, for garnish
Instructions
Heat the olive oil in a pot over medium heat.
Add the chopped onion and sauté until soft and translucent.
Add the garlic and cumin (and coriander if using) and stir for 30 seconds.
Add the cauliflower florets and broth. Bring to a boil, then reduce heat and simmer 15–20 minutes until tender.
Blend the soup using an immersion blender (or in batches) until smooth and creamy.
Stir in the coconut milk or cream, then season with salt, pepper, and a squeeze of lemon.
Serve warm and garnish with parsley or cilantro.