Caulifower & Coconut Soup

See Note above in Description

Step 1: Arrange a rack in the middle of the oven and heat to 190C. Chop the cauliflower and its stem into bite-sized pieces. Place half the cauliflower on a rimmed baking tray. Drizzle with the olive oil, toss to combine and spread into an even layer. Roast until just golden (20 to 25 minutes) whilst this is happening, start the soup.

Step 2: Place the remaining cauliflower in a large saucepan. Add the water, coconut milk, turmeric, salt, ginger, garlic and pepper; stir to combine; and bring to a simmer over medium-high heat. Cover and simmer, reducing the heat as needed, until the cauliflower is tender, about 20 minutes.

Step 3: At around this time, the roasted cauliflower should be done. Reserve some to keep crisp for topping the soup, then add the remaining roasted cauliflower to the saucepan.

Step 4: Remove from the heat and use a hand-held blender to blend until smooth. Alternatively, blend in batches in a regular blender. Top with the reserved roasted cauliflower and serve.