Curried Cauliflower Soup
|Cauliflower head||1 Large, separated into florets and chopped|
|Onion||1 Medium, chopped|
|Garlic powder||1⁄2 Teaspoon|
|Madras curry powder||2 1⁄2 Teaspoon|
|Ground cumin||1⁄8 Teaspoon|
|Freshly ground pepper||To Taste|
1. In a 3 1/2-quart electric slow cooker, combine the cauliflower, tomatoes with their liquid, broth, onion, and garlic powder.
2. Cover and cook on the low heat setting about 7 hours, or until the cauliflower is tender.
3. Increase the heat to the high setting. Stir in the curry powder and cumin and season with salt and pepper to taste. Cover and cook on high 1/2 hour longer.