Ingredients

1 head purple cauliflower, cut into florets
1 medium onion, chopped
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tbsp curry powder
1 tsp ground cumin
2 tbsp neutral oil (or butter)
1 cup full-fat coconut milk
3 cups vegetable or chicken broth
1 lime, juiced
1 tsp salt
1/4 cup fresh cilantro, chopped, for garnish

Steps

• Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and ginger and cook 1 minute until fragrant.
• Add the curry powder and cumin and stir for 30–60 seconds until fragrant.
• Add the cauliflower, coconut milk, broth, and salt. Bring to a boil, then reduce heat and simmer until the cauliflower is very tender, about 20 minutes.
• Purée with an immersion blender (or in batches in a stand blender) until smooth. Thin with extra broth if too thick.
• Stir in the lime juice. Taste and adjust salt. Ladle into bowls and top with cilantro.

Serves 4

Note: purple cauliflower may fade toward blue-gray during cooking — this doesn't affect flavor.