INGREDIENTS
1
head cauliflower (stem removed and cut up {~5 cups})
2
Yukon Gold potatoes (peeled and cut up {~3 cups})
2 cloves
garlic (peeled)
Olive Oil (divided {1 Tablespoon; 1/4 cup; plus extra for drizzling on veggies})
4 cups
vegetable broth*
2 cups
filtered water
2 cups
chopped leeks
1 1/2 tsp
salt {or to taste} (divided, plus extra for sprinkling on veggies)
1/2 cup
chopped tomatoes***
1/2 cup
shelled pistachio nuts (plus extra for garnish)
1/2 cup
chopped fresh cilantro (plus extra for garnish)
1 tbsp
crushed red pepper flakes** (plus extra for garnish)
1 tsp
ground corriander seed
1 tsp
cumin seed
1 tsp
caraway seed