Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Curried Cauliflower Soup 3.6 (56) 6 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Prep Time: 45 mins Total Time: 45 mins Servings: 4 You can make vegetable soups rich and smooth without using flour or cream. Puree half of the cooked vegetables in your blender or food processor, then add to the soup. Ingredients 1 head cauliflower (about 2 ¼ pounds), cut into florets (about 6 cups) 2 tablespoons vegetable oil Salt 1 tablespoon butter 3 onions, sliced 1 inch thick 1 ½ teaspoons curry powder 4 cups water 2 cups reduced-sodium canned chicken or vegetable broth 2 tablespoons fresh parsley Directions Preheat oven to 450 degrees. On a baking sheet, toss cauliflower with vegetable oil and 1 teaspoon salt. Spread out, and roast until the florets turn brown, about 25 minutes. In a medium saucepan, melt butter over medium-high heat. Add onions, and cook until soft, about 5 minutes. Stir in curry powder, cauliflower, water, and broth; cover, and bring to a boil. Uncover, lower heat, and simmer 5 minutes. Using a slotted spoon, transfer 3 cups cauliflower to a bowl, and set aside. Put remaining florets into a blender or food processor, add 1 teaspoon salt, and process until smooth. Stir puree into broth in pan, and reheat if necessary. Ladle soup into bowls, and top with reserved florets and parsley. Cook's Notes Serve this soup with toasted ham or cheese sandwiches on whole-grain country bread. Print