Ingredients
- 2 small heads cauliflower, cut into florets
- 6 galic cloves, unpeeled
- 4 tbsp extra virgin olive oil
- kosher salt and freshly ground pepper
- 1 small sweet onion, chopped
- 1 tbsp grated fresh ginger
- 2-3 tbsp Thai red curry paste
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cayenne
- 1 (14-ounce) can coconut milk
- 3-4 cups low-sodium vegetable broth
- 4 ounces goat cheese, crumbled, plus more for topping
- 1 lemon, juiced
- 3 tbsp raw pumpkin seeds (pepitas)
- 3 tbsp raw pistachios
- 2 tbsp raw sesame seeds
- 1 tsp chili powder
- seeds from 1 pomegranate
- fresh Thai basil
Directions
- Preheat the oven to 425 F.
- Place the cauliflower and garlic cloves on a rimmed baking sheet and toss with 2 tbsp of olive oil and a pinch each of salt and pepper. Roast, tossing halfway through, for 20 to 25 minutes, or until the cauliflower is lightly golden and charred.
- Meanwhile, in a large pot, heat 1 tbsp of olive oil over medium. When it shimmers, add the onion and cook until fragrant and beginning to caramelize, about 8 minutes. Stir in the ginger, curry paste, paprika, cinnamon, and cayenne. Cook for about a minute more, until fragrant. Slowly pour in the coconut milk and 1 cup of broth. Cover and let simmer until the cauliflower and garlic are ready.
- Remove the pot from the heat and let the mixture cool slightly. Transfer to a high-speed blender or food processor and add all but a 1/2 cup of the cauliflower. Squeeze the roasted garlic cloves out of their skins and add them all to the soup. Pulse until completely smooth and creamy.
- Return the soup to the pot and add 2 cups of broth, or more as needed, until the desired consistency is reached. Simmer over medium heat until warmed through, about 15 minutes. Stir in the goat cheese until melted. Add the lemon juice and season the soup with salt and pepper.
- Meanwhile, place a large skillet over medium heat. Add the pumpkin seeds, pistachios, sesame seeds, the remaining tablespoon of olive oil, the chili powder, and 1/2 teaspoon of salt and stir to combine. Cook, stirring, until the seeds are toasted, 5 to 7 minutes. Transfer the mixture to a plate.
- Ladle the soup into bowls. Top with the toasted nuts and seeds, pomegranate seeds, and Thai basil. Sprinkle with goat cheese and the remaining 1/2 cup of cauliflower.