Ingredients
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1 head cauliflower, cut into florets
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2 tablespoons vegetable oil
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1 teaspoon salt
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1 tablespoon unsalted butter, cut into small pieces
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1 large yellow onion, diced
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1 teaspoon chopped garlic
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1 teaspoon curry powder
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1 teaspoon cayenne pepper
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1 teaspoon ground turmeric
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1 quart chicken stock
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1 cup heavy whipping cream
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salt and ground black pepper to taste
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2 tablespoons chopped fresh parsley
Directions
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Preheat the oven to 450 degrees F (230 degrees C).
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Toss cauliflower florets, vegetable oil, and 1 teaspoon salt together in a bowl; spread onto a baking sheet.
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Roast in the preheated oven until browned, about 25 minutes.
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Melt butter in a saucepan over medium-high heat. Add onion; sauté until soft, about 5 minutes. Stir in garlic; cook until fragrant, about 2 minutes. Season with curry powder, cayenne pepper, and ground turmeric; continue to cook onion mixture, stirring continually, 5 minutes more.
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Stir roasted cauliflower into onion mixture. Add stock, cover the saucepan, and bring to a boil. Immediately remove the cover, reduce heat to low, and simmer until liquid reduces slightly, about 10 minutes.
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Purée cauliflower mixture in the saucepan with an immersion blender until mostly smooth. Stir in cream; season with salt and black pepper. Garnish servings with parsley.
Nutrition Facts (per serving)
| 359 | Calories |
| 33g | Fat |
| 15g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 359 | |
| % Daily Value * | |
| Total Fat 33g | 42% |
| Saturated Fat 17g | 85% |
| Cholesterol 90mg | 30% |
| Sodium 1391mg | 60% |
| Total Carbohydrate 15g | 5% |
| Dietary Fiber 5g | 17% |
| Total Sugars 6g | |
| Protein 5g | 11% |
| Vitamin C 73mg | 81% |
| Calcium 95mg | 7% |
| Iron 1mg | 7% |
| Potassium 588mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
