Curry Coconut Cauliflower Soup

This dish began as spiced, broiled cauliflower steaks. We blended some of the leftovers just so that we could freeze them as a puree to thicken other dishes but when I licked the spoon it seemed destined to become a soup. There's a real depth of flavor here, and a fair amount of heat...which I like. The coconut back notes come from the use of both coconut milk and coconut water. If you need to skip the peanuts due to an allergy, you can skip them or replace with cashews. As for the topping: classically, a gremolata (of Italian origin), is composed of equal parts parsley, finely minced garlic, and finely rasped orange or lemon zest. We've adopted more curry-friendly flavors with cilantro, garlic, and lime. If you're one of those folks who just can't do cilantro, feel free to go with parsley.Photo by Lynne Calamia

• Time: 60 min
• Servings: 4

Source: Alton Brown

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