Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 medium head cauliflower	Washed, trimmed and broken into florets
2/3 cup onion	Peeled, washed, and chopped
1/4 cup olive oil
1/4 cup flour
5 cups low sodium Chicken broth
1 tablespoon curry
1 (14 oz.) can coconut milk
1/4 teaspoon Salt
2 Tablespoons dried chives or parsley	(optional garnish)

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Cook cauliflower in water until tender; drain, reserving liquid and set aside.
2	Sauté onion in oil until tender.
3	Stir in flour until bubbly.
4	Mix in broth; bring to a boil.
5	Reduce heat; stir in cauliflower, curry, coconut milk and salt.
6	Simmer until cauliflower is tender, about 15 minutes.
7	Puree soup in a blender. Reheat and serve hot.
8	Sprinkle with chives or parsley; serve.