Roasted Cauliflower, Garlic And Coconut Soup - cooking recipe

Ingredients

2 tablespoons coconut oil, divided
1 large head fresh cauliflower, cut in to florets
10 -16 garlic cloves, yes you read that right
1/2 teaspoon salt
1/4 teaspoon black pepper, to taste
1 medium onion, diced
1 teaspoon fresh thyme
1 1/2 quarts vegetable stock or 1 1/2 quarts chicken stock
1/4 teaspoon fresh grated nutmeg
1 -3 teaspoon curry powder (optional)
1/2 teaspoon ground cumin (optional)
2 cups organic light coconut milk
1 cup grated gruyere cheese (can be skipped for Vegan or lactose intolerant) (optional) or 1 cup swiss cheese (can be skipped for Vegan or lactose intolerant) (optional)
1/4 teaspoon hot pepper flakes, adjust to taste
Garnish
flaked coconut, toasted

Preparation

Preheat oven to 400 degrees.
Melt 1 tablespoon coconut oil on a sheet pan. Toss in cauliflower, garlic, sprinkle with salt, pepper, and thyme. Spread into a single layer.
Roast for 30 minutes turning after 15 minutes.
Heat remaining coconut oil in a large sauce pan over medium heat.
Add the onion and saute until tender, about 5-7 minutes.
Add the broth, coconut milk, nutmeg, curry, cumin and cauliflower mixture, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
Puree the soup until it reaches your desired consistency with a stick blender or stand blender.
This is rib sticking thick so you can thin if desired with additional stock.
Mix in the cheese, let it melt and season with a good amount of salt and pepper.
Plate and top with toasted coconut.
Serve with thinly sliced toasted Italian bread spread with coconut oil and topped with some shredded Gruyere cheese.