This creamy, golden milk inspired soup is designed to be low carb friendly, vegan, and easy to make while still being beautiful, life-giving, and delicious. Here at Local Milk, we believe you don't have to choose between your pleasure and your health. And this soup is a testament to that. It's a great way to get your daily turmeric supplement in, yet sophisticated enough to serve at a dinner party.
Heat oven to 450°. Cut cauliflower into florets.
Toss the florets and the garlic cloves with the salt and 1 tablespoon of the olive oil on a sheet pan.
Roast for 30 minutes until golden and starting to blacken in some places. Remove from oven, and when they're cool enough to handle, pop the roasted garlic out of its skin.
Meanwhile, heat the additional teaspoon of oil in a soup pot and cook the shallot or onion until translucent and fragrant but not brown.
Add in the coconut milk, water or broth, turmeric, cumin, cayenne, honey, ginger, and lemon juice. Stir to combine and then dissolve the miso in about one ladle of the broth and add it back in along with the roasted cauliflower (reserve a few pieces for garnish), and roasted garlic. Simmer for about 10 minutes to meld the flavors.
Puree in a blender, adding additional water or broth to reach your desired consistency if it's too thick.
Return to a clean pot, season to taste with salt, lemon, and honey if desired. Serve with optional garnishes such as fresh herbs, toasted coconut flakes, chopped nuts or dukkah, a drizzle of coconut cream, and a few reserved pieces of roasted cauliflower.