• AUTHOR: SYLVIA FOUNTAINE Feasting At Home
• PREP TIME: 15 COOK TIME: 20 TOTAL TIME: 35 MINUTES YIELD: 5 ½ CUPS ( SERVES 3-4) 

** Indicates Items you can Purchase from the Farm Stand or through our Web Store: find out more information about shopping on line through Outer Aisle’s longest running Community Supported Agriculture project.

INGREDIENTS

• 2 tablespoon olive oil, coconut oil**, or ghee
• 1 onion, rough chopped **
• 1 medium-large apple, (Cosmic crisp, Honey crisp) rough chopped (and please don’t leave this out!) **
• 4–5 garlic cloves, rough chopped **
• 1 1/2 tablespoons fresh ginger, rough chopped **
• 1 medium head cauliflower, chopped small (slice into 1/2 inch slices, then chop) **
• 2 1/2 cups veggie or chicken broth (or use water and 2 bullion cubes)
• 2 teaspoon yellow curry powder
• 1 teaspoon coriander
• 1/4 teaspoon turmeric
• 3/4 teaspoon salt
• 3/4 cup cans of coconut milk **(equal parts liquid and solid) See notes for substitutions.
• a squeeze of lime ** (tablespoon) or orange juice is nice too.

Garnish Toasted coconut flakes**, cilantro ** or scallions** or sprouts.

INSTRUCTIONS

1. Heat oil in a large heavy bottom pot or dutch oven, over medium-high heat. Add onions, sauté 2-3 minutes. Add garlic, ginger and apple and keep sautéing, turning heat down if need be, until golden and fragrant, about 4-5 minutes. Add cauliflower, broth, curry powder, coriander, turmeric and salt. Stir.
2. Bring to a boil, cover and simmer on low heat until cauliflower is very very tender, about 15 minutes
3. Puree until very smooth- either using an immersion blender or blender (in batches).
4. Add the lime juice, and stir in the coconut milk. (I used about 1/2 of a 14-ounce can, both solids and liquid- feel free to add more coconut milk to taste- personally, it felt too heavy using it all-but up to you! If you do add more, you may need more salt.)
5. Garnish with a little swirl of coconut milk, toasted coconut flakes, cilantro leaves (or scallions or micro greens).