Moroccan Cauliflower Soup

INGREDIENTS:

• 3 pounds whole cauliflower (about 1 1/2 medium heads or 8 cups of florets)

• 1 tablespoons garlic powder

• 7 tablespoons extra-virgin olive oil, divided

• 1 3/4 teaspoon kosher salt, divided

• 1 large yellow onion

• 1 carrot

• 7 cups vegetable broth

• 1 1/2 teaspoons cumin

• 1 1/2 teaspoons coriander

• 1 teaspoon ground ginger

• 1 teaspoon turmeric

• 1 teaspoon cinnamon

• 1/4 teaspoon black pepper

• Sliced green onion tops (for garnish)

INSTRUCTIONS:

1. Preheat the oven to 450F.

2. Chop the cauliflower into florets. Place the cauliflower in a large bowl and stir together with 3 tablespoons olive oil . 1 tablespoon garlic powder, and 1 teaspoon kosher salt. Line a baking sheet with parchment paper or a silicon mat, and place the cauliflower in an even layer on top. Roast for 20 to 30 minutes until lightly blackened and very tender, stirring once. Time will vary depending on your oven as well so keep an eye on it!

3. Meanwhile, dice the onion. Peel and dice the carrot.

4. In a large pot or Dutch oven, heat 3 tablespoons olive oil over medium heat. Saute the onion and carrots until the onion is translucent, about 5 minutes.

5. Add 6 cups vegetable broth, the cumin, coriander, ginger, turmeric, cinnamon, and black pepper, and bring it to a boil. Simmer for 10 to minutes while the cauliflower is roasting.

6. When the cauliflower is done, set aside small florets for garnish (if you’d like). Pour the remaining roasted cauliflower into the broth mixture. Add 1 cup broth, 1 tablespoon olive oil, and 3/4 teaspoon kosher salt. Puree with an immersion blender until smooth (or pour into a blender and blend until smooth and be very careful as it’s very hot!!!

7. Serve immediately, topped with the reserved cauliflower, sliced green onions. Enjoy!