A friend recommended this soup recipe immediately after I’d found a head of cauliflower, and if not for his praise of it I would have dismissed cauliflower soup as some kind of bland mush you eat on a fad diet. Of course, it’s not just boiled cauliflower. Half of the cauliflower is roasted and then blended with the boiled cauliflower, garlic and ginger, and coconut milk.

Since my friend sauteed fresh garlic instead of using powder, I did the same, as well as fresh ginger, and sauteed them in coconut oil on low heat, along with the turmeric*, salt, and white pepper*. Then I added the cauliflower, coconut milk, and water.

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While this was boiling, I coated the other half of the cauliflower in coconut oil and baked it at 375°F for about 30 minutes, and once baked, mixed most of the roasted cauliflower into the soup and blended it with an immersion blender.

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The reserved cauliflower was used to garnish the soup. I also added a little crumbled goat cheese and black pepper*.

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*store-bought ingredients