Ingredients
1largehead of cauliflowerbroken into small florets, stems chopped
4tbspmelted coconut oildivided
1mediumyellow oniondiced
2-3tbspThai red curry paste
½tsplemon zest
½cupunoaked white wine
1 ½cupsvegetable broth or stock
1canlight coconut milk
½tspsugar
1-3tsprice vinegar
salt and freshly ground black pepper
¼cupchopped green onions
1tbspchopped fresh basil
Thinly sliced jalapeño,
Preparation
Preheat oven to 400 degrees F. Toss the cauliflower with enough coconut oil to lightly coat it.
Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the cauliflower are golden brown, about 25 to 30 minutes.
In a Dutch oven over medium heat, warm coconut oil until shimmering. Add the onion and a dash of salt and cook, stirring occasionally, until the onion is turning translucent, about 3 minutes.
Add the curry paste and lemon zest and stir to incorporate. Raise the heat to medium-high, add the wine, and cook, stirring frequently, until most of the wine has evaporated.
Add all of the roasted cauliflower stems and half of the florets to the pot. Add the vegetable broth, coconut milk, and sugar.
Bring the mixture to a gentle simmer, stirring occasionally. Continue simmering for 5 to 10 more minutes to meld the flavors, reducing heat as necessary to maintain a gentle simmer. Remove the pot from the heat.
Let the soup cool for a few minutes, then carefully use an immersion blender to blend until smooth.
Stir in vinegar, salt, and pepper, to taste.
Ladle the soup into bowls. Top each with cauliflower florets, a sprinkle of basil, chives, and hot peppers.
