Curried Cauliflower Bisque

In my pre-paleo days, I loved to eat Indian food! My particular favorite item was a simple curried lentil dish called Dhal. A mildly spicy, thick lentil stew, my favorite thing was to pair it with Saag, a curried spinach dish and rice. Going paleo has been a game-changer for me and my health is better than it has been for years, so I don't miss my old lifestyle one bit, but I do have happy memories of eating dhal and saag over pilau rice!

This Curried Cauliflower Bisque recipe is 100% paleo friendly, and is made with no legumes, grains, dairy, and nightshades. What's more, it is a warm, spicy treat that is safe for individuals with autoimmune disease or a nightshade sensitivity. For me, this curried cauliflower bisque has all the wonderful, aromatic curry flavor and qualities of my old favorite dhal, minus the ingredients that I can't tolerate!

Easy to prepare, and even better to eat, try adding some leftover shredded chicken and sauteed spinich or kale to make it a complete paleo meal that is satisfying and delicious!

Ingredients

1 head cauliflower, cut into small florets
1 medium onion, sliced thinly
4 cloves garlic, minced
4 cups bone broth
1-2 teaspoons of powdered turmeric
1 teaspoon powdered ginger
1 teaspoon dried cilantro
1 cup coconut milk (full fat), and a little extra to drizzle on top
1-2 tablespoons coconut oil
Salt to taste

Method

In a large pot, melt the coconut oil
Add the sliced onions and stir often, making sure the onions don't burn. Cook slowly on a low heat if needed to ensure the onions are caramelized thoroughly
Add the minced garlic, stiring until the garlic releases it's scent, making sure not to burn it
Next, add the bone broth, cauliflower, turmeric and ginger
Bring the pot to a boil and then turn down the heat and allow the contents to simmer
When the cauiflower is fork tender, add the cilantro and coconut milk
Blend the bisque with an emersion blender until smooth. If you don't have an emersion blender, you can use a traditional blender, but you have to cool the soup first. In this case, it will need to be reheated before serving
Salt to taste
Serve hot with a light drizzle of coconut milk

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