Ingredients:
· 4 red bell peppers, cut in half and seeds removed
· 1 small head cauliflower, cut into florets
· 2 tablespoons olive oil, divided
· 1 onion, diced
· 2 cloves garlic, minced
· 1 teaspoon thyme, chopped
· 1 pinch red pepper flakes
· 3 cups chicken stock
· 1 cup coconut milk
· 1 teaspoon smoked paprika
· Yogurt, to serve
· Salt & Pepper to taste
Method:
1. Preheat broiler.
2. Place the red peppers on a baking sheet with the cut side facing down, broil until the skins are blackened. Place in a bowl and cover with plastic wrap. Let sit for 10 minutes, then peel off skins. Do not rinse peppers under water to remove skins. Set oven to 400 degrees.
3. Meanwhile, toss the cauliflower in the oil, place it in a single layer on a baking sheet and roast in a preheated oven until tender and caramelized, about 20-30 minutes, turning once if needed.
4. Heat the oil in a large pan over medium heat and cook the onion until tender, about 5-7 minutes.
5. Add the garlic, thyme, paprika and red pepper flakes and cook until fragrant, about a minute.
6. Add the roasted red peppers, cauliflower, broth and cashew milk and simmer for 10 minutes before pureeing to the desired consistency with a hand blender.
7. Season with salt and pepper and serve garnished with yogurt.
Can’t wait to make this!