Smash the garlic cloves with the side of the knife.
Cut cauliflower into florets, then place in a large bowl with the smashed garlic and drizzle with 2 tbsp olive oil. Shake the bowl a few times to coat the cauliflower evenly with the oil.
Sprinkle over the cumin, turmeric, salt and chilli flakes. Toss well to coat evenly.
Place the cauliflower on a large baking tray and bake in the oven until browned and tender, usually about 25-30 minutes, turning the florets occasionally so they are evenly cooked. Reserve 1 cup (to top the soup with at the end).
Meanwhile, heat a medium pot over medium heat, then add 1 tsp olive oil and the brown onion and cook for about 2-3 minutes, until clear. Add the broth and the remaining roasted cauliflower to the pot, then bring to a boil and cook (covered) on low for 15 minutes.
Using a stick blender, blend until smooth. Alternatively, use a regular blender in batches. Add salt to taste as needed, then stir in coconut milk and serve topped with the reserved roasted cauliflower chunks, coriander (or another fresh herb) and an extra drizzle of coconut milk.
This meal is low in protein, so I suggest also eating approximately 150 calories worth of a high protein food such as eggs, chicken, a protein powder shake, tuna, tofu, lamb, beef or pork. OR, stir through some tasteless collagen protein powder!
Rebecca Miller (Founder of Health with Bec) is a Clinical Nutritionist, specialising in weight loss and women’s health. Her love of nutrition spurs her on a mission to help others, with the most up to date and evidence-based information. Rebecca specialises in making meal plans and has now worked one on one with over 600 women from around Australia.
She has also released three ebooks, which have collectively helped nearly 2000 women worldwide, her most recent ebook being her Low Carb Winter Warmers recipe eBook. Get the recipe below, straight from the pages!