The now ubiquitous Ayurvedic tonic Golden Milk becomes a soup – with roasted cauliflower, a swirl of creamy coconut, and all the spices that make golden milk so well loved.

With sweet, astringent, bitter as the primary of Ayurveda’s six tastes, it’s soothing and purifying. It’s also hearty, healing, grounding, and just what I needed after a busy holiday weekend.

You can make it any time and, with a few adjustments, any season.

Golden Milky Roasted Cauliflower Soup

Serves 2

Ingredients
1 large head of cauliflower broken into bite-size florets
4 tablespoons high-heat olive oil, coconut oil, or ghee
1 pinch pink, mineral or sea salt and fresh cracked pepper
1 small shallot, minced

1 teaspoon turmeric
1 teaspoon curry powder
1 pinch cinnamon powder
1 small pinch cardamom powder
2 stalks celery, chopped
3-4 cups vegetable broth
1/4 cup coconut milk
1 handful parsley
Optional: Sesame or pumpkin seeds for crunch

Instructions
Pre-heat oven to 425F. In a bowl, toss the cauliflower with 3 tablespoons melted oil, and salt and black pepper. Pour this into a baking sheet, and shake the pan so the florets spread evenly.

Place it in the oven on the middle rack. Roast for 10 minutes, then stir to turn so the florets roast on all sides. Roast for another 10 minutes and repeat. Bake 30 minutes or until crispy. Turn the oven off and let the florets continue to cook through as the oven cools.

Meanwhile, mince the shallot and put it in a medium-sized pot with the remaining 1 tablespoon oil over medium heat. Sauté the shallots a few minutes, stirring occasionally, until they are translucent. Add the spices and cook another minute, stirring more frequently now, so the spices don’t burn. Add the celery and stir.

While that sautés, pull the cauliflower from the oven. Enjoy a few florets because there’s nothing like cauliflower roasted to a warm caramel crisp. Spoon the rest into the pot. Add the broth. Blend. Finish with the coconut milk. Taste, and add salt and pepper accordingly.

Spoon into bowls. Garnish with parsley, pumpkin or sesame seeds. Basil, dill and chives are also gorgeous with this soup.

Seasonal adjustments
Spring: Omit coconut milk, add ginger, boost turmeric, black pepper
Summer: Serve with fistfuls of cilantro or mint
Autumn: Add chopped sweet potato to the roast and blend with the cauliflower into the soup
Winter: Increase curry spices, halve the coconut milk and increase broth

Enjoy!