1 full head of cauliflower,
cut into florets
1 whole garlic
Oil to drizzle
Salt and pepper
2 cups vegetable stock
1 cup of coconut milk
Juice of 1/2 a lime
Curry leaves
Mustard seeds


  1. Roast 1 full head of cauliflower
    with one bulb of whole garlic,
    drizzled with oil, salt and pepper
    at 180 degrees for 20 mins, in a
    preheated oven.
  2. Remove from oven and let cool.
  3. Peel the garlic and blend the
    cauliflower with the garlic and 1
    cup of coconut milk, for a
    smooth consistency.
  1. In a stock pot, add the
    cauliflower pure, the vegetable
    stock and let it simmer.
  2. Check for seasoning and add lime
    juice before taking off the heat.
  3. In another pan, make a
    tempering of mustard seeds and
    curry leaves.
  4. Add this tempering to the soup
    and serve hot!

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