My comments: I love the combination of cauliflower and curry! Here is an economical soup – economical in cost and in Weight Watcher points (4 per serving!). We like a good crusty bread to go along with the soup — and while good French-style breads can be found in the Boston area, with a little advance planning (make the dough in the morning before work), I generally turn to a no-knead crusty bread that I originally found in Mark Bitman’s NY Times Column, The Minimalist. Of course, not to be outdone, America’s Test Kitchens tweaked this recipe by adding a bit of beer. While the original ATK recipe is on their website, I also found it on the blog, Serious Eats. Either of these versions is a delicious accompaniment to soup!
1/4 cup raw sunflower kernels
3 1/2 c unsweetened almond milk (divided)
5 tsp milk curry powder (or make your own concoction)
1 cup chopped yellow onion
3 cloves garlic, chopped
5 cups (which is about 1 lb.) cauliflower florets
Preheat the oven to 350 F. Toss sunflower kernels with 1 tsp of the almond milk and 1 tsp curry powder. Spread the kernels on a small parchment lined baking sheet and bake, tossing once or twice, until the sunflower kernels are fragrant
and toasted. This should be about 6-8 mins. Put these aside.
Heat 1/2 cup almond milk in a large pot over medium heat. Add onion and garlic and cook until soft – about 10 minutes.
Add remaining 4 teaspoons curry powder, remaining almond milk, and the cauliflower florets. Cover and simmer until the cauliflower is tender – about 40 minutes.
Using a stick blender (or as Emeril calls it, the boat motor), puree until smooth. Serve with the sunflower kernels.
Weight Watcher points = 4.