Roasted Cauliflower, Cumin & Coconut Milk Soup by Foodie’s Chef Laura Brennan - Foodies Markets

Ingredients

• 1 head of cauliflower, about 2 pounds
• 4-6 tablespoons olive or vegetable oil, divided
• Kosher salt
• Fresh ground black pepper
• ¾ cup diced white, Vidalia or Spanish onion
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander seed
• 2 teaspoons fresh ginger, minced or grated
• 3 cups water
• 1 can (13.5 ounces) full-fat coconut milk
• ½ teaspoon fresh lime juice (or more to your taste)