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olive oil yellow onion garlic cloves low-sodium vegetable broth cauliflower fine sea salt lemon juice ground turmeric ground cumin red pepper flakes butter
In a heavy soup pot or Dutch oven, heat 2 tablespoons olive oil over medium-low. Add the chopped onion and cook until translucent and softened; 5 to 6 minutes. Add the garlic and cook for another 30 seconds, or until fragrant.
Pour in the vegetable stock and add cauliflower, salt, turmeric, cumin, and red pepper flakes. Bring to a boil over high heat. Reduce the heat, cover, and simmer until the cauliflower is tender; about 10 minutes.