Thai Creamy Cauliflower Soup

Colored cauliflower, Coconut milk (unsweetened), Chicken broth, Dry white wine, Onion, Coconut oil, Lemon, Green onion, Curry, Rice vinegar, Basil, Cilantro, Allulose, Table salt, Black pepper

Slice: 15 min. Bake in the oven: 30 min. To boil: 10 min. Blend with a blender: 3 min.

Preheat the oven to 200 °C. Cut cauliflower (500 g) into small florets, toss with coconut oil (45 g), and roast for 25-30 minutes until lightly golden.

Heat the remaining coconut oil (15 g) in a pot, add onion (100 g), table salt (3 g), and cook for 3 minutes. Add curry (20 g) and a little lemon zest from lemon (40 g), then stir.

Pour in dry white wine (120 g) and reduce almost completely. Add roasted cauliflower, chicken broth (360 g), unsweetened coconut milk (400 g), and allulose (5 g). Heat for 10 minutes.

Remove from heat, add lemon juice to taste, rice vinegar (15 g), black pepper (1 g), and blend until smooth. Serve with green onion (25 g), basil (10 g), and cilantro (10 g).