• 1 head cauliflower, cut into pieces
  • 2 yukon gold potatoes, diced
  • 1 tsp. olive oil
  • 1 onion, chopped
  • 2 cloves garlic
  • 4 tsp. curry powder, divided
  • 4 unsweetened almond milk
  • ¼ cup sunflower seeds
  • 2 tsp. fresh ginger
  • salt/pepper
  • cilantro, for garnish
  1. Preheat the oven to 400°F.
  2. Combine chopped cauliflower, potatoes, olive oil, onion, garlic, and 2 tsp. curry powder together.
  3. Place ingredients onto a roasting or baking pan. Cook for 30 minutes.
  4. Add all ingredients into a soup pot and add cover with almond milk.
  5. Place over medium heat and cook for 30 minutes until potatoes are fork tender.
  6. Using an immersion blender or high-powered blender, puree the vegetables, almond milk, reserved curry powder, and salt/pepper.
  7. Heat a dry skillet over medium heat. Add the sunflower seeds and cook, stirring often so they don't burn.
  8. Garnish soup with chopped cilantro and sunflower seeds.
Recipe by Delicious Knowledge at