As the fall season progresses on the East End, the focus remains on fresh, local and eye-catching.
Naturally, this brings attention to cauliflower, the heritage vegetable that famously defined a generation of North Fork agriculture. With gorgeous, colorful varieties now appearing at farm stands, this vegetable is not merely a seasonal choice but a compelling culinary statement. For a past generation, cauliflower was king on Long Island. Dedicated local farmers still honor that legacy, and the Long Island Cauliflower Association in Riverhead still stands as a testament to its history, ensuring that the best-tasting cauliflower available keeps finding its way to the kitchen.
Since cauliflower is a common vegetable in Indian cooking, nearly any Indian vegetarian recipe featuring it works beautifully with the local bounty. This week’s recipe focuses on a dish that delivers big flavor without keeping cooks in the kitchen for hours: curried coconut cauliflower soup.
Cauliflower’s neutral taste offers a good canvas for the richness and complexity of curry. (Photos by Doug Young)
Sourcing ingredients straight from a weekend farm stand makes this soup the ultimate expression of fall comfort. It is a creamy, deeply nourishing dish, perfect for busy weeknights. The rich, satisfying texture and big flavor are achieved with remarkable simplicity, relying on only eight core ingredients. An added plus is that it’s vegan, making it even more inclusive to all.
Tips for the Home Cook
Maximize the flavor and creaminess of your soup with these simple pointers:
- Build the Base: Don’t rush the shallots and garlic; sauté them for 2-3 minutes to create the essential flavor foundation.
- Go Full-Fat: Always use full-fat canned coconut milk for the best texture — it’s key to that velvety finish.
- Spice Check: Curry powder heat varies! Taste the finished soup and don’t hesitate to add extra curry powder or salt if the flavors need to pop.
- Blend Smart: An immersion blender is the fastest. If using a standard blender, let the soup cool slightly and blend in batches with the lid vented.
- Non-Negotiable: Serve alongside a generous basket of warm naan bread for dipping.
Curried cauliflower soup
Ingredients
- 1 tbsp avocado or vegetable oil
- 3 shallots, chopped (or 1 medium-sized onion)
- 3 garlic cloves, chopped
- 1 medium head of cauliflower, cut into florets
- 4-5 tsp Madras curry powder
- 4 1/4 cups vegetable broth
- 1 cup full-fat coconut milk (canned)
- salt and pepper, to taste
Directions
- Warm the oil in a large pot over medium heat. Add the chopped shallots and garlic, sautéing for about 3 minutes until soft and fragrant.
- Stir in the cauliflower florets, curry powder, and cumin. Cook for 1 to 2 minutes, stirring constantly, until the spices are deeply fragrant.
- Pour in the vegetable broth and coconut milk. Bring the mixture to a boil, then reduce the heat to low.
- Cover the pot and simmer for 15 to 20 minutes, or until the cauliflower is completely fork-tender.
- Remove the pot from the heat and use an immersion blender to process the soup directly in the pot until it is completely smooth and creamy.(Alternatively, the soup can be carefully transferred in batches to a standard blender.)
- Season generously with salt and pepper.
- Serve warm. Garnish with a drizzle of coconut milk, fresh cilantro or some crunchy roasted chickpeas for texture.
