On days when we get home late from the studio, nothing beats having dinner “mostly done”. It’s such a welcoming relief to walk through the door and be greeted by a lovely aroma and not have to frantically try to figure out what to make. For this reason and many more, I absolutely love and rely on my slow cooker/instant pot. This is an appliance that gets regular use at our home. Having recently started using an instant pot, a feature that I really appreciate is the “sauté” option. It gives me the opportunity to sauté onion prior to using the slow cooker function without having to dirty more dishes.

This week, cauliflower were on sale at our local owner/operated small grocer. I scooped one up with the intention of putting it to good use. The relatively mild flavour of cauliflower lends itself well to a variety of options. Given that it’s been a rather cold winter, I’ve really been drawn to curries. We have absolutely loved the organic curry blend by Ganesha Foods. It’s got a much stronger “kick” than most, so you may wish to alter the recipe to suit your taste. That being said, it’s a remarkably easy and tasty recipe – perfect for a cold winter night!

Slow Cooker Cauliflower Soup

1 diced onion = 2 cups
2 cloves minced garlic
1 tablespoon avocado oil or other heat-stable oil
1 chopped cauliflower = 8 cups
4 cups vegetable stock
1 teaspoon cumin
1 teaspoon coriander
2 teaspoons curry powder *the one we use is pretty hot so adjust as needed*
1 teaspoon salt
1 can full fat coconut milk

If possible, sauté onion and garlic in oil. If pressed for time, simply skip this step. Add cauliflower, spices and broth. Set on low for 8 hours. Prior to serving, add can of coconut milk and blend using an immersion blender. Blend until smooth and enjoy!