Creamy cauliflower soup with coconut milk and spicy seed crackers

Ingredients:

Spicy Seed Crackers

• 3/4 cup pumpkin seeds
• 3/4 cup flaxseed meal
• 1/3 cup sesame seeds
• 1/4 cup chia seeds
• 0.5 tsp garlic powder
• 0.5 tsp smoked paprika
• 0.5 tsp cayenne pepper
• 0.5 tsp coarse salt
• 1 tbsp Sriracha sauce

Soup

• About 900 g of vegetables, such as mushrooms or 1 large head of cauliflower, stems and florets cut into bite-sized pieces
• 0.5 tsp Hungarian paprika
• 4 tbsp. l. olive oil
• 1 medium onion, chopped
• 1 and 1/4 teaspoons ground turmeric
• 1 teaspoon ground ginger
• 0.5 tsp ground white pepper
• 1/8 tsp ground cinnamon
• 2 cloves garlic, crushed
• 4 cups lightly salted vegetable broth
• 1 can (425 g) of unsweetened coconut milk

Preparation:

1. Spicy Seed CrackersPreheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Spray the edges of the baking sheet with cooking spray.
   
   Place 1/2 cup pumpkin seeds in a food processor and pulse until the mixture resembles coarse meal, about 30 seconds. Transfer to a large bowl. Add the flaxseed meal, sesame seeds, chia seeds, garlic powder, smoked paprika, cayenne pepper, and coarse salt to the bowl and pulse to combine. In a small bowl, combine the Sriracha sauce with 1 cup water. Add to the seed mixture and pulse until the mixture begins to clump together, about 1 minute.
2. Spread the seed mixture onto the prepared baking sheet. Using a spatula, spread it evenly toward the edges, smoothing it into a layer about 0.5 cm thick. It's important to spread the cracker mixture evenly so it bakes evenly. Sprinkle with the remaining 1/4 cup pumpkin seeds and sea salt.
3. Bake until golden brown around the edges and set in the center, 40 to 45 minutes. Flip the cracker over and bake for another 5 minutes to crisp it up. Transfer to a wire rack and let cool completely, then break into 2-inch (5 cm) pieces.
4. Soup: Increase oven temperature to 190°C and line a baking sheet with parchment paper.
   
   On a prepared baking sheet, toss the cauliflower with paprika, a pinch of salt and black pepper, and 2 tablespoons of olive oil. Bake until the cauliflower is golden brown around the edges and tender when pierced with a fork, about 30 minutes.
5. In a Dutch oven or large saucepan, heat the remaining 2 tablespoons olive oil over medium heat until shimmering. Add the onion and cook, stirring occasionally, until golden brown, 5-7 minutes. Add the turmeric, ginger, white pepper, cinnamon, and garlic and stir. Add the vegetable broth, coconut milk, and roasted cauliflower. Bring to a simmer over medium heat, then cover and simmer until the flavors are combined, about 5 minutes.
6. Blend the soup with an immersion blender until smooth and lump-free; or let it cool slightly and puree in a stand blender. Serve with sunflower seed crackers.