1 large head cauliflower, cut into florets (about 5–6 cups)
3–4cups unsalted vegetable stock
1/2cup full fat canned coconut milk
Zest and juice of 1 lime
2–2 1/2 teaspoons granulated sugar or honey
Instructions
Heat olive oil to medium in a Dutch oven or stock pot. Add onion and sauté 4-5 minutes, until soft. Add garlic, ginger, salt, black pepper, turmeric, cayenne and nutmeg.
Stir in the curry paste and sauté 30-60 seconds, until fragrant. Add cauliflower florets and stock and bring to a simmer for 20-30 minutes, until cauliflower is tender.
Remove from the heat and use an immersion blender to puree until smooth. Add coconut milk, lime zest and juice and sugar or honey. Taste and adjust seasoning, if necessary.