Ingredients
1 medium head of cauliflower chopped
1 medium onion quartered
2 garlic cloves
2 tablespoons olive oil
1 teaspoon turmeric
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/2 cup butternut, skin removed and cubed
2 cups bone broth or filter water
2 1/2 cups unsweetened Almond or Coconut milk
To Garnish:
Fresh herbs, cracked pepper, lime, olive oil.
Instructions
- Preheat the oven to 200C.
- Add the cauliflower, butternut, onion, and garlic to a large mixing bowl. Drizzle with olive oil and the spices and toss to combine.
- Transfer to a baking sheet and roast for 30 minutes, giving them a toss halfway through.
- Once roasted, transfer them to a saucepan. Add the broth or water and 2 cups of milk, and stir to combine. Bring the mixture to a boil, then cover and reduce to simmer for 20 minutes.
- Remove from heat and blend until smooth. Stir in remaining milk.
- Serve hot and top with desired garnishes.