This soup benefits from sitting in the fridge overnight to allow the flavors to maximize making this the perfect make ahead meal.  

Serves 4-6

Ingredients

For the soup:

1 head cauliflower, cut into florets 

4 tbsp coconut oil

1 tbsp ground turmeric powder

 1 13.5 ounce can coconut milk

2 garlic cloves, smashed

2 inch ginger knob, chopped (1 tbsp)

4 cups Vegetable stock 

2 limes, juiced

kosher salt

black pepper

handfull of mint

For the spicy pepitas :

1 tbsp coconut oil 

1/4 tsp cayenne pepper 

1/2 cup raw pepitas 

1/2 tsp Lime juice

Salt 

Method: 

For the pepitas:

Preheat oven to 400 degrees.

Toss pepitas with coconut oil, pepper, lime juice and salt and spread evenly on a baking sheet.  Roast for 8 minutes, or until golden.  Set aside and let cool.  

For the soup:

Break cauliflower into same size florets.  Toss with 2 tbsp coconut oil, salt, and pepper and spread evenly on a baking sheet.  Cook for 30-40 min or until golden brown.  Reserve a few florets for garnish.  

Smash garlic with the back of a knife.  In a large pot heat 2 tbsp of the coconut oil and add the garlic.  Cook until golden.  Add the roasted cauliflower, coconut milk, turmeric, ginger and vegetable broth.  Bring to a boil and then lower to a simmer for a few minutes.  Season with salt and pepper.  Transfer to a blender and blend until smooth, doing this in batches if necessary.  Return to pot and bring to a boil then lower to a simmer.  Add lime juice.  Cook for another 30 minutes.  

Serve in bowls and top with crunchy pepitas and mint leaves.