Coconut Milk Cauliflower Soup with Red Curry

Ingredients

• 1 large (2lb) head of cauliflower, cut into small florets
• ¼ cup melted coconut oil or olive oil, divided
• 1 teaspoon sea salt, divided
• 1 large sweet onion, diced
• 1 bunch scallions, white and green parts separated, thinly sliced
• 2 cloves garlic, minced
• 1-2 tablespoons red or panang curry paste
• 1 small (1/2lb) russet potato, peeled and diced
• 1 quart vegetable stock
• One 14-ounce can coconut milk
• 2 tablespoons fresh lime or lemon juice (from 1 lime)

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