1 head cauliflower, cored
3 tablespoons extra virgin olive oil
1 large baking potato, peeled, diced
1 onion, chopped
1 14 oz. can coconut milk
1 tablespoon curry powder
sea salt and white pepper to taste
1 quart vegetable or chicken stock
¼ cup chopped parsley
Cut about 1/3 of the cauliflower into small florets. Coarsely chop the rest.
Preheat oven to 400°. In a medium baking dish, toss the cauliflower florets with 1 tablespoon olive oil. Season with salt and roast on the top shelf of the oven for about 20 minutes, until tender but not browned. Remove from oven and set aside.
Heat remaining olive oil in a large soup pot over medium heat and add onions. Saute until softened, about 5 minutes. Add curry powder and cook another minute. Add the chopped cauliflower, potato, and stock. Bring to a boil, reduce heat, and simmer until veggies are tender, about 20 minutes.
Puree the soup using an immersion blender until smooth. Stir in coconut milk and roasted cauliflower florets, season with salt and white pepper, and simmer another 5 minutes. Taste and adjust seasonings. Stir in parsley.