- 1 large head cauliflower (the one I used was at least 7″ in diameter)
- grape seed oil for drizzling
- Few dashes of garam masala which is a mixture of black & white peppercorns, cloves, cinnamon, black & white cumin seeds (optional)
- 3 medium to large sized peeled sweet potatoes, cut into 1″ pieces
- 1 sweet onion, diced
- 2 cloves garlic
- 7 cups filtered water
First, preheat your oven to 400 °F and cut up your cauliflower into bite sized pieces. Sprinkle cauliflower lightly with garam masala. Place cauliflower onto an ungreased cookie sheet and lightly drizzle with olive oil. Place in oven and let roast until golden brown on the tops and tender, but not mushy, about 20-30 minutes. There’s no need to flip them. Just remove from oven and let cool while you cook the rest of the soup.
In large stockpot, bring sweet potato, onion, garlic and water to a boil. Salt (about 3/4 tsp) and stir. Reduce heat and keep it at a constant simmer until sweet potatoes are tender. Add in cooked cauliflower and divide soup into 2 parts.
Let the soup cool and then blend one part of the soup in a blender until very smooth. Combine with the second part of the soup and stir. Salt to taste and warm up over stovetop if needed.