Food Recipes Curried Cauliflower Soup 5.0 (1) Add your rating & review Try this cauliflower soup for a comforting meatless meal on a chilly night. By FOLIO Top Women in Media 2020, Up-And-Comer * New Achiever Award 2020, American Association of Family and Consumer Sciences * Pacesetter Award 2019, University of Georgia College of Family and Consumer Sciences * Level One Certification, Court of Master Sommeliers" tabindex="0" data-inline-tooltip="true"> Ivy Odom Ivy Odom Ivy is an Editorial Producer for Dotdash Meredith, and hosts an array of lifestyle videos. She also authors a bi-monthly recipe column for Southern Living. Ivy has over four years of experience as on-camera talent across multiple platforms, including TikTok, Snapchat, television, and other social channels, as well as extensive producing and editing experience for TikTok. Ivy earned a B.S.F.C.S. in Consumer Journalism and a B.A. in Spanish from The University of Georgia, and graduated first in her class from the culinary arts program at L'Academie de Cuisine. Ivy grew up in Moultrie, Georgia and now lives in Birmingham, Alabama, where it's a really fun place to be a Georgia Bulldawg. Highlights: * FOLIO Top Women in Media 2020, Up-And-Comer * New Achiever Award 2020, American Association of Family and Consumer Sciences * Pacesetter Award 2019, University of Georgia College of Family and Consumer Sciences * Level One Certification, Court of Master Sommeliers Real Simple's Editorial Guidelines Published on January 13, 2020 Rate PRINT Share Close Photo: Jennifer Causey Hands On Time: 20 mins Total Time: 1 hr 5 mins Yield: 2 serves This simple cauliflower soup proves a healthy vegan recipe can also be comforting and delicious. Curry powder infuses the soup with spice and golden color, while the combination of nutritional yeast (a vegan alternative to parmesan) and roasted cauliflower doubles down on the umami flavor. Serve with a green salad and white wine for a light dinner, or pair with grilled cheese or a turkey sandwich for increased comfort food vibes. Try coconut milk or use all stock for a nut-free alternative to cashew milk. Ingredients 4 cups cauliflower florets (about 14 oz.) 2 teaspoons curry powder 3 tablespoons olive oil, divided 1 cup finely chopped yellow onion (from 1 medium onion) 2 cups low-sodium vegetable stock 1 cup unsweetened cashew milk 3 tablespoons nutritional yeast 1 teaspoon kosher salt Directions Preheat oven to 375 F. Toss together cauliflower, curry powder, and 2 tablespoons of the oil in a bowl; spread in a single layer on a rimmed baking sheet. Roast, stirring halfway through cook time, until tender and lightly browned, about 45 minutes. Meanwhile, heat remaining 1 tablespoon oil in a medium saucepan over medium. Add onion; cook, stirring occasionally, until softened, about 6 minutes. Add roasted cauliflower, stock, cashew milk, nutritional yeast, and salt to onion in saucepan; bring to a boil over medium-high. Remove from heat. Using an immersion blender, process mixture in saucepan until smooth, about 30 seconds (or transfer to a blender and blend until smooth). Rate It Print