Organic Turmeric and Ginger Roasted Cauliflower, Cashew and Coconut Bisque

Organic Turmeric
and Ginger Roasted
Cauliflower, Cashew
and Coconut Bisque


INGREDIENTS

DIRECTIONS

  1. Preheat oven to 400°F.
  2. Whisk together oil, turmeric and ginger in a medium bowl; add cauliflower and toss to coat. Place the cauliflower on a baking sheet and roast for 20–25 minutes, or until tender.
  3. Place butter and leeks in a soup pot over medium heat and sweat until soft; add potato.
  4. Add the roasted cauliflower to the leeks, cover with coconut water and cook until tender, 12–15 minutes.
  5. Remove pot from heat and place a few ladles of liquid into blender, adding a few cashews with each batch until all is incorporated.
  6. When finished, whisk in almond milk for a creamy feel.
  7. Adjust seasonings to taste.

SAVE ON RECIPE BUNDLES. CLICK HERE.

WAKAYA PERFECTION ESSENTIAL CULINARY COLLECTION (SMALL JARS)