PREP TIME: 15
COOK TIME: 20
TOTAL TIME: 35 MINUTES
SERVES: 2-4
INGREDIENTS
2 tablespoons olive oil or ghee
1 onion, roughly chopped
1 medium-large apple, (gala, honey crisp), peeled and cored, roughly chopped
4–5 garlic cloves, roughly chopped
1 1⁄2 tablespoons fresh ginger, roughly chopped
1 medium head cauliflower, cut into small florets
2 1⁄2 cups chicken or vegetable stock
2 teaspoons yellow curry powder
1 teaspoon coriander
1/4 teaspoon turmeric
3/4 teaspoon salt
3/4 cup canned coconut milk
Garnish: microgreens, toasted walnuts, Aleppo pepper, seeds of choice
INSTRUCTIONS
Heat oil in a large heavy bottom pot or dutch oven, over medium-high heat. Add onion, sauté 2-3 minutes. Add apple, garlic, and ginger, continue to sauté until golden and fragrant, about 4-5 minutes. Add cauliflower, chicken stock, curry powder, coriander, turmeric and salt. Bring to a boil, cover and simmer on low heat until cauliflower is very tender, about 15 minutes. Add to blender and pulse until smooth, blending in batches if necessary.
Add the lime juice, and stir in the coconut milk. Garnish with microgreens, Aleppo pepper, toasted walnuts, black and white sesame seeds, and hemp seeds.
