CURRIED CAULIFLOWER SOUP ENJOY DAN:

                      CURRIED CAULIFLOWER SOUP by CHEF DAN:

Serves 4

INGREDIENTS:

1 head of cauliflower, broken in small fillets

2 tablespoon olive oil

1 onion diced

1 thumb-size fresh ginger grated

1 tablespoon red curry paste

1-teqspoon lemon juice

1/2-cup white wine

1-1/2-cup vegetables broth

1 (19.5 Oz) can Mae Ploy coconut milk

2 teaspoons rice vinegar

Sea salt and freshly ground black pepper to taste

1/4-cup scallions chopped

1 tablespoon fresh basil

DIRECTIONS (preheat oven to 400 f)

1.   Toast the cauliflower with enough oil to lightly coat.

2.   Spread the cauliflower in a single on a prepared baking sheet.

3.   Roast until golden brown for about 25-30 minutes.

4.   In stock pot add 1 tablespoon oil over medium-heat and when sizzling.

5.   Add onion, and ginger with a dish of salt, sauté for 4 minutes.

6.   Add garlic, curry paste and lemon juice, stir to incorporate.

7.   Raise heat to medium-high and add wine and cook 1 minute.

8.   Add 1/2 the roasted cauliflower to the pot, add broth and next 4 ingredients.

9.   Bring to simmer and simmer for 10 minutes.

10  Let soup cool for10 minutes or so.

11  Transfer to a blender and blend until smooth.

12  Top smooth soup with remaining roasted cauliflower.

ENJOY DAN:                                    THE KICHEN IS THE LOVE OF THE HOME!!