A spicy and delightful vegetarian or vegan soup.
Roast cauliflower (dressed with a little olive oil) and garlic cloves (skin on) in oven at 200°C for half an hour until golden and softening.
Add olive oil to a large soup pot and cook onion until it starts to soften. Then add cauliflower which you have chopped slightly. Also add garlic with skins removed. Add spices and stir to coat. Pour in stock and bring to the boil. Then simmer until soft. About 20 minutes.
Blend the soup until smooth and stir in coconut cream. Heat gently then serve.