1 large head cauliflower, cut into florets (about 5–6 cups)
3–4 cups unsalted vegetable stock
½ cup canned coconut milk
Zest and juice of 1 lime
2–2 ½ teaspoons granulated sugar or honey
1–1 ¼ teaspoons coarse salt
¼ teaspoon ground black pepper
Pinch turmeric, cayenne pepper and ground nutmeg
Heat olive oil to medium in a Dutch oven or stock pot. Add onion and sauté 4-5 minutes, until soft. Add garlic, ginger and curry paste and sauté 30-60 seconds, until fragrant. Add cauliflower florets and stock and bring to a simmer for 20-30 minutes, until cauliflower is tender.
Remove from the heat and use an immersion blender to puree until smooth. Add coconut milk, lime zest and juice, sugar or honey, salt, black pepper, cayenne pepper and ground nutmeg and stir to combine. Taste and adjust seasoning, if necessary.