Instructions

• Preheat oven to 425°F (200°C).
• On large baking tray, toss cauliflower, onions, garlic, curry powder, 2 tablespoons extra virgin olive oil, 1/2 teaspoon sea salt, and black pepper. Spread out in single layer and roast for 20 to 25 minutes, or until tender and deeply golden.
• While vegetables roast, place almonds and pumpkin seeds on small tray and toast in lower part of oven for 5 to 6 minutes.
• Once cauliflower is cooked, let cool slightly, then transfer all roasted vegetables to high-speed blender.
• Add coconut milk and vegetable stock. Blend until completely smooth. Adjust consistency by adding more stock, if needed. Taste and adjust seasoning with more salt or pepper, if desired.
• Reheat soup gently, then divide between bowls. Top with toasted almonds and pumpkin seeds. Drizzle extra virgin olive oil on top before serving.