We loved this cauliflower soup and we’re sharing the recipe so you can crush your new years HEALTH goals! This one is Whole30 and Paleo diet approved and packed with antioxidants to help detox from a sugary holiday! is satisfying and filling and perfect for a cold winter evening dinner. This recipe originated from @thekitchn but we updated it a bit. Instead of using powdered spices we used actual spices such as garlic cloves (instead of garlic powder), fresh ginger instead of powdered ginger and real curcumin in addition to turmeric powder. We found that this gave the soup a deeper and richer flavor.

SERVES: 4 to 6

Ingredients

• 2 pounds cauliflower (about 1 large head)

• 3 tablespoons melted ghee or olive oil

• 2 cups water

• 1.5 (22 ounces) canned coconut milk

• 3 teaspoons ground tumeric

• 1/2 inch piece of curcumin sliced very thinly

• 1/2 teaspoon kosher salt

• 5 slices of fresh ginger

• 3 smashed garlic cloves

• 2 teaspoon garlic powder

• 1/2 teaspoon ground white pepper

Instructions

1. Arrange a rack in the middle of the oven and heat to 425°F. Chop the cauliflower and its stem into bite-sized pieces. Place 1/2 of the cauliflower on a rimmed baking sheet. Drizzle with the ghee or oil, toss to combine, and spread into an even layer. Roast until just golden, 20 to 25 minutes. Meanwhile, start the soup.

2. Place the remaining cauliflower in a (4-quart) pot. Add the water, coconut milk, turmeric, salt, ginger, garlic, and pepper; stir to combine; and bring to a simmer over medium-high heat. Cover and simmer, reducing the heat as needed, until the cauliflower is tender, about 20 minutes.

3. At this point, the roasted cauliflower should be done. Reserve what you'd like to keep crisp for topping the soup, then add the remaining roasted cauliflower to the pot. Remove from the heat and use an immersion blender to blend until smooth. (Alternatively, blend in batches in a regular blender.) Top with the reserved roasted cauliflower and serve.

4. Roast a few of our new favorite vegetables - Kalettes for additional crispy texture when you serve the soup

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.