Organic Turmeric and Ginger Roasted Cauliflower, Cashew and Coconut Bisque

Organic Turmeric
and Ginger Roasted
Cauliflower, Cashew
and Coconut Bisque


INGREDIENTS

  • 3 tsp. Wakaya Perfection Organic Fijian Turmeric Powder
  • 3 tsp. Wakaya Perfection Organic Pink Fijian Ginger Powder
  • Wakaya Perfection Fijian Kosher Sea Salt and white pepper to taste
  • 1⁄3 cup olive oil
  • 1 head cauliflower
  • 4 oz. butter, unsalted
  • 2 leeks, white part only, chopped
  • 1 potato, medium dice 8 cups coconut water
  • 1⁄2 cup cashews, toasted 1 cup almond milk

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.