1 head cauliflower
1/4 cup sunflower seeds
3 1/2 cups unsweetened almond milk, divided
5 tsp mild curry powder, divided
1 cup yellow onion, chopped
3 cloves garlic, minced
Preheat oven to 350 degrees. In a medium bowl, toss sunflower seeds with 1 teaspoon almond milk and 1 teaspoon curry powder. Spread out on a small parchment paper-lined baking sheet and bake, tossing once or twice, until toasted and fragrant, 6 to 8 minutes; set aside. Meanwhile, heat the remainder of the almond milk in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until soft, about 10 minutes. Chop cauliflower into florets. Add cauliflower and the remaining 4 teaspoons of curry powder, cover and simmer until cauliflower is very tender, about 40 minutes. Working in batches, carefully purée in a blender until smooth. Transfer to bowls, garnish with sunflower seeds and serve.
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