Yield: 4-5

Ingredients

• OIl
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 head cauliflower, divided into florets
• 1 tablespoon curry powder
• 3 cups chicken or vegetable stock
• salt and pepper to taste
• 1 cup coconut milk
• 1/4 cup dukkah
• coriander leaves for garnish

Method

Heat a generous film of oil in a large saucepan and gently cook the onion and garlic until tender.  Add the cauliflower to the pan and along with the curry powder and stir over a medium heat for 2 minutes. Pour over the stock, season with salt and pepper, bring to the boil and then reduce to a simmer for 15-20 minutes.  Puree the soup with a hand blender or in batches in a blender.  Add the coconut milk and gently heat without boiling.  Taste and adjust seasonings as needed.
Serve sprinkled with dukkah and coriander leaves.