- STEP 1
Heat oil in a pan over a medium heat, Fry onion for 6-8 minutes until softened. Add the garlic, ginger, half of the chilli, and the turmeric. Cook, stiring, for 2 minutes.
- STEP 2
Add the cauliflower and cook for 5 minutes
- STEP 3
Pour in the coconut milk, reserving 2tbsp and the stock, Simmer for 25-30 minutes, or until caulifloweris tender
- STEP 4
Remove from heat, let cool slightly before pureeing with a stick blender, Stir in lime juice and season. Serve topped with reserved coconut milk, remaining chilli, and coriander leaves
