In a large saucepan, heat the olive oil on a medium heat. Add the onion and garlic and saute for 2 minutes until soft.
Add the grated ginger, turmeric, cumin and curry powder. Cook for a further 2 minutes.
Remove the leaves from the cauliflower and chop into florets. Add the florets to the saucepan and cover with the spices.
Add the stock and coconut milk. Cover and bring to the boil. Simmer for 15-20 minutes until the cauliflower is tender.
Blend with a hand held blender until smooth.
Serve and enjoy!
Makes 6 servingsThe net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.