1 large head of cauliflower
1 large yellow onion, chopped
2 cloves garlic, chopped
1 inch knob of fresh ginger, grated
3.5 cups of water or vegetable broth
1/2 cup of coconut cream (or the cream skimmed off the top of a can of full-fat coconut milk)
1 tablespoon of curry powder or garam masala
1/2 jalapeno, seeded and chopped
1 tablespoon of coconut oil
Sea salt to taste
Fresh cilantro, chopped to garnish
In a large stockpot, heat coconut oil. Add garlic, onion, chili and ginger. Saute on low for five minutes until fragrant but not browned. Add curry powder, mix to form a thick paste. Add cauliflower and cover with water or broth. Bring to a boil then lower and simmer for 30 minutes covered. Remove lid and cauliflower should be very soft. Remove from heat. Ladle the soup in batches into a high-speed blender. Blend until smooth. Return soup to pot. Add most of coconut cream, leaving a little for garnish. Squeeze one lime juice into pot. Season with salt to your liking.
Ladle soup into soup bowls. Garnish with a little coconut cream, cilantro and a lime wedge. Serve immediately.