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Method Prep:10min › Cook:30min › Ready in:40min
Preheat the oven to 170 C / Gas 3.
Bring a large pot of water to the boil and boil the cauliflower until almost tender; drain. Place on a non-stick baking tray. Scatter over 2 tablespoons of the olive oil, coriander and garam masala.
Bake in the oven for 15 minutes.
Remove from the oven and transfer the cauliflower along with any oil and spices remaining into a saucepan.
Add the stock, black pepper and the remaining 1 tablespoon olive oil. Bring to the boil and turn down to a simmer for 10 minutes.
Pour into a liquidiser and blend until smooth.
Pour into serving dishes and garnish with butter (optional) and a sprinkle of cumin.
If you want to make ahead: Complete up to step 6 then cool and chill until ready to reheat. When reheating, take care not to boil but heat over a medium heat until piping hot.
I use a Knorr jelly stock cube as I find the flavour better than a dry crumbled stock cube. In this recipe I have used Chicken Stock but have also made it with Vegetable Stock, also ideal for vegetarians.