Creamy Curried Cauliflower Soup
¼ cup raw sunflower kernels
3½ cups unsweetened almond milk, divided
5 teaspoons mild curry powder, divided
1 cup chopped yellow onion
3 cloves garlic, minced
5 cups (about 1 pound) cauliflower florets
Preheat oven to 350°F. In a medium bowl, toss sunflower kernels 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 ½ cup almond milk in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until soft, about 10 minutes. Add cauliflower, remaining 4 teaspoons curry powder and almond milk, cover and simmer until cauliflower is very tender, about 40 minutes. Working in batches, carefully puree in a blender until smooth. Transfer to bowls, and garnish with sunflower seeds and serve.