Curry powder—usually made with a blend of cumin, turmeric, mustard, ginger, coriander, saffron, and other spices—tends to be warming but not painfully hot, so it's a nice entry-level blend if you're feeding kids or those wary of spicy foods. In place of regular potatoes I went with sweet because sweet potato’s flavor lends itself so well to curry! Add the roasted cauliflower to a blender with the broth and puree until smooth. Pre-heat oven to 400 degrees. I actually think I like this roasted … Toss the cauliflower in the curry powder, salt and oil. I gave the dish my little personal touch, so instead of cooking the vegetables in a curry simmer sauce, I simply roasted them with a blend of aromatic spices until they are fork tender. Drain potatoes and add to pan along with the cauliflower florets. Stir well to coat everything with the spices. Add the coconut milk and vegetable broth and season with salt and pepper. Plus, once roasted, it acts as the “rice” in this dish to soak up all of that delicious curry sauce. Remove from the heat. Season with salt and pepper. Plain roasted cauliflower is plenty delicious, but jazzing it up with a little spice makes a good thing even better. Spread on a single layer on a foil, parchment or silicone mat-lined baking sheet and bake for 30-40 minutes, shaking … It has been found to help out with decreasing the risk of so many serious ailments including cancer, heart disease, diabetes and obesity. Add the coconut milk and vegetable broth and season with salt and pepper. Ladle the soup into bowls. Ladle the soup into bowls. Instructions. And instead of cooking the cauliflower with the sweet potatoes, I roasted them with sea salt and curry powder until crispy and golden brown. Next add the peas and cook uncovered until tender, and until most of the liquid is absorbed. Roasted Cauliflower & Potato Curry Soup This is a slightly adapted recipe from Eating Well . Add the curry paste and cook for 1 minute, stirring to dissolve. To Make the Curried Roasted Caulilfower. Potatoes and cauliflower crisp up nicely, and they are great for taking all those flavors in, too. Reduce heat to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the vegetables are tender, 35 to 40 minutes. (Jump directly to the recipe.Cauliflower … 5. Remove from the heat. The original recipe by Danielle Centoni calls for the addition of sweet potatoes and canned tomato sauce which I chose not to use. Add the roasted cauliflower to a blender with the broth and puree until smooth. Add the cup of water and cook covered until the potatoes are just about tender, about 15 minutes. Add broth, potatoes, sweet potatoes, lime zest and juice. Add the curry paste and cook for 1 minute, stirring to dissolve. Cauliflower is roasted in the oven until sweet and caramelized while the potatoes are simmered to make a quick sauce. Stir in coconut milk and all but a cup or so roasted cauliflower. 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