Ingredients

1 head cauliflower, trimmed into florets

1 medium white or yellow onion, peeled,cut into eighths

2 medium shallots, peeled, quartered

3 cloves whole fresh garlic cloves

2 tsp. ground cumin

½ tsp ground cinnamon

1 tsp ground coriander

½ tsp cayenne pepper

1 tsp. Kosher or sea salt

½ tsp. freshly ground black pepper

2 Tbsp. olive oil

1 ½ cups orange juice

1 ½ cups chicken stock

Toasted coconut & ground peanuts for garnish

Directions

Pre-heat oven to 350 degrees

In a mixing bowl toss the cauliflower, onion, shallots, garlic and the ground spices with the oil and place on sheet pan.  Sprinkle mixture with salt & pepper

Roast vegetables until well caramelized, about 30 minutes.

Place vegetables into a soup pot over high heat and add the orange juice and stock.

Bring to a boil, reduce heat and simmer for 10 minutes.

Puree with an immersion or standard blender until smooth. Adjust salt & pepper if necessary.

Serve piping hot in heated bowls.  Garnish with toasted coconut & peanuts.

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