1.5kg cauliflower cut into florets
1 tbsp olive oil
1 large onion finely chopped
2 garlic cloves,crushed
1 tbsp of finely grated ginger
1 chili pepper
1 tsp of curry
1.5 liters of vegetables stock
60ml of yogurt
2-3 parsley leaves
Heat the oil in a large pan and add the finely chopped onion, garlic, ginger and chili pepper.
Add cauliflower and stock in the pan. Make sure the stock covers the cauliflower,if not, add more water.
Simmer for 15 minutes.
Remove the pan from fire and leave it cool a bit before pureeing the composition. Put back on fire and stir in the yogurt and the curry powder.
You can serve with cream and top with some freshly chopped parley.