- Coconut cooking spray
- 8 cups bite sized cauliflower florets divided
- 1 TB curry powder divided
- 1 tsp salt divided
- 1 tsp coconut oil
- 2 cups diced onion
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 tsp mustard seed
- 1 tsp cumin seed
- 4 cups chicken broth
- 1 14 oz can diced tomatoes drained
- 2 cups green beans cut into bite sized pieces
- 1 TB lime juice
- optional basil for garnish
Preheat oven to 450 degrees and line a baking sheet with parchment paper. Place 4 cups cauliflower in a large bowl, spray with coconut cooking spray, and toss with 2 tsp curry powder and ½ tsp salt. Spread on prepared sheet and roast for 30 minutes, stirring once halfway through.
While cauliflower roasts heat 1 tsp coconut oil in a large soup pot. Add onion and remaining ½ tsp salt and cook for 5 minutes or until slightly softened.
Add garlic ginger, mustard seed, cumin seed, and remaining 1 tsp curry powder and cook for 1 minute. Add remaining 4 cups cauliflower florets and chicken broth and bring to a boil.
Cook for 15-20 minutes (or until cauliflower is extremely soft). Use an immersion blender to puree mixture (or transfer to a counter mixer, puree, and return to pot).
Stir in tomatoes and green beans and simmer for 5-7 minutes or until green beans are tender. Stir in lime juice and roasted cauliflower.