How good is this? My son, who eats few vegetables (alas) and rarely helps finish off leftovers, couldn't stop eating this until every last bit was gone a day or two later. It's very simple to make, so simple you won't believe how good it is.
I used mild curry powder, but if you like things hot, try substituting some hot curry powder for part of what's called for.
1 head cauliflower, leaves removed, washed and cut into small florets
2 large onions, chopped
1 large knob fresh ginger, peeled and finely grated
3 cloves garlic, chopped
3 T. butter
1 T. mild curry powder (more or less, to taste)
6 to 8 cups vegetable stock
2 cups milk
salt and pepper to taste
Melt the butter in a soup pot. Add onion, garlic, and ginger. Cook until the onion is transparent (don't brown). Add curry powder and stir to combine. Add cauliflower florets and a pinch of salt. Stir to coat florets with curry powder. Add just enough stock to cover the cauliflower. Cook on medium-low heat for about 30 minutes or until cauliflower is very tender. Add milk. Puree with a blender stick or in a blender or food processor. Add salt and pepper to taste, and serve.