4) Stir, cover and cook on LOW: 5-6 hours or HIGH: 2 1/2 hours. I used milk instead of cream, and used a few potatoes to thicken it up. Next time I ll try with coconut milk again but also add a second head of cauliflower so there is a guaranteed amount of purée and chunks. 2) Transfer the mixture to the cooker; sprinkle in the Indian Dal blend. Love this simple and versatile recipe. Homemade chicken stock makes it best, but the roasted cauliflower adds plenty of flavor and creaminess. Most people won't think twice about serving basic cornbread when is on the table. Great served warm or chilled. Good recipe but it was way too spicy. Pressure Cook: 1) Heat oil on sauté function; soften the onion and garlic for 2 minutes. I will continue to make this soup and try adding mushrooms chicken broccoli whatever I feel would compliment the ingredients. 3) Add the cauliflower, vegetable broth, salt & coconut milk. Stir cream into the soup; season with salt and pepper. 3) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 5 minutes. Saute onions in hot butter until soft, about 5 minutes. 359 calories; protein 5.4g 11% DV; carbohydrates 15.1g 5% DV; fat 32.7g 50% DV; cholesterol 89.9mg 30% DV; sodium 1390.9mg 56% DV. Your daily values may be higher or lower depending on your calorie needs. Add comma separated list of ingredients to exclude from recipe. Very tasty. Towards the end because I didnt have that puree thing I decided to mash it with a potato masher and then I threw 3-4 cups in the blender. Allrecipes is part of the Meredith Food Group. 1 tablespoon butter, cut into small pieces, Back to Curried Cream of Cauliflower Soup. It added just a little touch of sweetness. As for the rest I left it alone because I did like those little bites of cauliflower in the soup. Serve warm or chilled.Stir in a little truffle oil to serve. I substituted coconut milk for heavy cream because I don t like extremely heavy cream soups. Nutrient information is not available for all ingredients. Only thing I changed was I grilled a chicken breast and diced it and added to the soup. The cayenne was the perfect heat. I found it too spicy I do like a good curry but this one was a tad to hot, Congrats! Cook the seasoned onion mixture, stirring continually, for 5 minutes more. I so enjoyed each spoonful. 3) Add the cauliflower… Add comma separated list of ingredients to include in recipe. It was so flavorful and tasty. It is pretty spicy but I liked it that way. Will need to reduce the cayenne pepper next time. Definitely making this again sometime soon. 5) Once cooked, blend to a creamy consistency using an immersion blender. https://www.allrecipes.com/recipe/240833/curried-cream-of-cauliflower-soup But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Stir garlic into the onion and continue to cook until fragrant, about 2 minutes more; season with curry powder, cayenne pepper, and ground turmeric. Great soup! I used whole milk instead of cream and would cut the cayenne down to maybe 1/2tsp next time. The flavor was delicious salty spicy buttery and not too heavy. I did think the texture was far more thin than the picture indicated. Slow Cook: 1) Heat oil in a skillet; soften the onion and garlic for 2 minutes until translucent. Puree mixture in the saucepan with an immersion blender until mostly smooth. Melt butter in a saucepan over medium high heat. Toss cauliflower florets with vegetable oil and 1 teaspoon salt in a bowl; spread onto a baking sheet. Preheat oven to 450 degrees F (230 degrees C). Information is not currently available for this nutrient. This was perfect. Immediately remove the cover, reduce heat to low, and cook at a simmer until the liquid reduces slightly, about 10 minutes. Pour stock over the cauliflower mixture. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I didn't have heavy cream so I used a can of light coconut milk and some greek yogurt instead. When I tasted this soup I couldn't help but smile. I made this tonight. Amount is based on available nutrient data. Stir roasted cauliflower with the onion mixture. Roast cauliflower in preheated oven until browned, about 25 minutes. Ladle soup into bowls and garnish with parsley. Place a cover on the saucepan and bring the stock to a boil. For those of you who want a little kick but not too much I would cut the cayenne down to 1/2 teaspoon. I would use less cayenne pepper the next time. 5) Blend to a creamy consistency using an immersion blender. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition It was fantastic and will make again. A rich and filling soup, perfect for cold winter nights. You saved Curried Cream of Cauliflower Soup to your. Very good. Info. A delicious soup with a mild curry flavor - dairy free, gluten free, and vegan! 4) Vent with Quick Pressure Release. This soup is amazing! This recipe was so delicious. Ive been wanted to make something out of cauliflower for the longest because Ive never worked with it before. 2) Transfer the mixture to the cooker; sprinkle in the Indian Dal blend. Overall Im in love. Percent Daily Values are based on a 2,000 calorie diet. 2) Sprinkle in the Indian Dal blend; add the cauliflower, vegetable broth, salt & coconut milk. As others suggested I increased the curry and turmeric and deceased the cayenne. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. After a few tries - my edits are to increase the curry and turmeric, eliminate the cream entirely and add a full tsp of salt and pepper before blending. Slow Cook: 1) Heat oil in a skillet; soften the onion and garlic for 2 minutes until translucent. My son keeps asking me to make it again, it's a real hit!! this link is to an external site that may or may not meet accessibility guidelines. The ONLY thing I changed was instead of plain curry powder I used Ocho Rios brand Jerk Curry Seasoning because that is what I had on hand.