This is a tasty soup enriched by the roasting of the caulflower. The recipe is from Laura Davidson’s website A Beautiful Plate and is apprently adapted from this cookbook.

I only had half a small cauliflower (instead of 2) so I ended up adding less coconut milk (I had coconut cream), and it was still a bit thin. I think this also mde the spice a bit more intense, but it was nevertheless tasty and simple. I also used home-made chicken stock.

I make quite a few soups with coconut milk and bottled Thai or Malaysian curry paste as they are pretty simple, but they usually have chicken or seafood in them. I’ve never thought of doing this with cauliflower.

Anyway its a great recipe and its vegetarian so I’m tagging it here.