Remove the stalk and leaves from the cauliflower and set aside, break the cauliflower into florets.
Chop the stalk into 1-inch chunks, place the stalk chunks and florets onto a large baking tray and drizzle wit 2 tbs of oil, sprinkle with the turmeric and season with salt and pepper. Combine until the cauliflower is all coated, place in the hot over for about 20mins turning the cauliflower about half way.
Add the last tbs of oil to a large pan and cook the onion on a medium heat until soft and caramelised, add in the garlic and cook for a further couple of minutes before adding the cumin and garam masala. Stir till combined and fragrant. Reduce to a low heat.
Remove the cauliflower from the oven and add Â¾ to the pan, holding back some florets to add on top the soup when serving.
Add the reserved cauliflower leaves to the tray and give them a stir to cover with the residual oil and turmeric. Place back into the oven to crisp up with the remainder florets.
Mean while stir the cauliflower into the onion mix and add 750ml of the stock.
Using a stick blender or high spend blender, whizz your soup into a smooth liquid, if you like your soup thinner add more stock.
Check for seasoning and add salt and pepper accordingly along with the juice of half a lime.
Turn the heat to medium to warm up the soup and remove your crispy florets and leaves from the oven.
Serve the soup topped with a few florets and leaves, a sprinkle of black sesame seeds, chilli flakes, fresh coriander and a swirl of coconut/oat cream, if you really like it hot add a little chilli oil too.
I also like to have mine with chapatis, but naan words well or just some crusty bread.
If you don't have any of the ingredients to serve with this soup, it really is just as delicious as it comes.
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