1. Preheat oven to 425. 2. In large oiled baken pan, combine cauliflower, garlic, onion and potato. 3. Drizzle with olive oil and season with salt and pepper to taste. 4. Roast about 30 minutes or until tender and golden, stirring once about 1/2 way through. 5. Transfer roasted veggies to a large pot, add broth and bring to a boil. 6. Reduce heat to low and simmer for 10 minutes. 7. Transfer soup to blender or food processor in batches and blend til smooth. Or use a handheld blender in the pot. 8. Return soup to pot if necessary and stir in non-dairy milk. Season with salt and pepper to taste. 9. Simmer 10 minutes longer. 10. To serve: ladle into bowls, spoon a swirl of Curried Cashew Creme into the center of each bowl, then sprinkle with chives. Serve Hot. 11. Cashew Creme. 12. In a blender, process cashews to a fine powder. Add curry powder, salt and non-dairy milk and blend until smooth. ---------------------------------------------------------------------------
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Ingredients
