Ingredients
- 4 tablespoon coconut oil
- 1 Cauliflower head (large)
- 1 garlic clove
- 1 tablespoon yellow mustard seeds
- 10 fresh curry leaves
- 2 onions
- 1/4 teaspoon cayenne pepper
- 1 tablespoon vegetable stock
- 600 grams water
- coriander leaves, to serve
- 3 tablespoon garam masala, EDC Recipe
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 200C
Cut cauliflower into small florets, toss with 2 tbls melted coconut oil, 2 tbls garam masala, garlic (chopped on speed 7 for 3 sec). Place on large baking tray and sprinkle on a little salt and roast for 25minutes.
Add 2 halved onions to bowl chop speed 5 for 5 sec.
Add 2 tbls coconut oil, 10 curry leaves & 1 tbls mustard seeds, cook Varoma speed 1 for 5 minutes
Add 1 tbls garam masala, cayenne pepper, 800g roasted cauliflower, (reserving any leftover roasted cauliflower to add once served), cook Varoma speed 1 for 3 minutes.
Add 1 tbls vegetable stock, 600g water, cook 100c speed 1 for 10 minutes.
Blend gradually speed 9 for 1 minute.
Garnish with leftover roasted cauliflower & coriander chopped.
Tip
Converted from Pete Evans Healthy Everyday - Indian Spiced Cauliflower Soup
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Thanks for converting. I can't wait to try this now the weather is getting chiller again
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