Directions

To Make

1. Cut 2-3 small florets, slice, blanch and set aside. Coarsely chop the remaining cauliflower, including the stems and core.
2. Heat a large saucepan over high heat and boil the cauliflower and water/vegetable stock together, bringing to a boil. Once boiling, reduce the heat to medium-low and cook, stirring occasionally for 15 mins or until the cauliflower is very tender. Remove from heat and set aside to cool slightly.
3. Heat 1 tbsp oil in a frying pan over medium-high heat, add onion and garlic, and cook, stirring, for 5 mins or until onion softens.
4. Boil water/ stock in a separate pot. Once boiling, turn off the heat and add in the S&B Golden Curry Mix. Mix well and stir until the roux is dissolved and thickened. Return to medium heat and simmer for 5 mins or until mixture is cooked through.
5. Next, transfer all ingredients to a blender and carefully blend until completely smooth.
6. Transfer the soup to a pot and heat through. Then add inmilk and mirin, stirring, and bring to the boil. Sprinkle salt and pepper.
7. Garnish with cauliflower slices, parsley and S&B Oriental Curry Powder and serve.