Did you survive Thanksgiving? Good. Me too, barely. While in Oklahoma, I ate German chocolate cake for breakfast (more than once), overdosed on queso (entirely necessary) and cheered on the karaoke singers in a smoky Oklahoma City dive bar. Now it’s Monday, which means it’s time to get back into the swing of things. I’m going to need another cup of coffee for this.
Which reminds me: I’m out of half and half for my coffee. I’m also out of fresh greens and produce, so my lunch options are looking bleak. I really wish I had more of this Thai-spiced, roasted cauliflower and coconut milk soup. It’s a fun, dairy-free spin on classic cauliflower soup that is loaded with good-for-you vegetables and spices. It’s exactly what my body needs after all that chocolate and cheese.
I made this soup with the help of some beautiful wooden tools from my sponsor over there in the sidebar, Earlywood Designs. The rock-solid ironwood cutting board, jatoba ladle and maple sauté stick—all Earlywood. All handcrafted by Brad in Red Lodge, Montana. They are gorgeous heirloom pieces that I look forward to cooking with for the rest of my life, and I’m happy to have the chance to promote a sustainable small business.
A note on cauliflower. Even if you are not a big fan, I beg you to try roasted cauliflower. I still don’t love raw or steamed cauliflower (I’m a broccoli girl) but I absolutely love roasted cauliflower. Roasted cauliflower with a little bit of salt is, like, French fry good. Totally irresistible. And when you blend it up in a soup, it just makes the soup more creamy and hearty. Try it!
Disclaimer: This post is sponsored by Earlywood Designs. Opinions are my own, always.
