Cream of Cauliflower with Curry

I learned the basics on how to make cream soups from Abuelita. Take fresh vegetables, cook them add garlic and onion, blend all of that into a blender then add to soup pot that has some oil or butter. Saute quickly add a liquid and thicken if needed. This is the basic recipe and the rest is experimentation!

So, as I continue to experiment, I decided to use Cauliflower. This is a great vegetable that can be found year round and fairly inexpensive. But I decided to give it an Indian twist and add Curry!

Cream of Cauliflower with Curry Soup:

1 head of cauliflower - de-flowered
1 Cup of Water
Kosher salt
2 Cloves of Garlic
1/2 medium onion sliced
1 cup of cream, Half & Half or Milk
2 tbsp butter or olive oil
4 cups of broth - Vegetable or Chicken - paste, powder or in cans
1 tbsp Curry Powder
Salt and Pepper to taste

In a soup pot, add cauliflower, salt and water. Bring to boil and continue to boil for about 5 -7 minutes.
Add into blender with garlic and onion and cream. Carefully blend on medium and then high. Back in soup pot add butter and then pour in liquified cauliflower and saute a minute or so. Then add broth and curry powder. Slowly bring back to a boil. Add salt and pepper to taste.

PS If it is not thick enough, I sometimes make a Roux with 2 tbsp flour and 1/2 cup water and stir into soup as it starts to boil. Let cook about 3 minutes on a low boil - make sure it does not burn or stick to the pot.
PPSS Sometimes I put into a microwave container and add only 1/4 cup water and salt and cook on high for about 7 minutes but this way the flavor and nutrients do not cook out of it.

Great for lunch or dinner!