Ingredients
- 2tbs vegetable oil
- 350g cauliflower
- 1 onion, diced
- 2 cloves garlic, chopped
- 300ml coconut milk
- 300ml vegetable stock
- Sea salt and black pepper
- 1tbs ground coriander
- ½tbs ground cumin
- 1tsp chilli flakes
- For the topping:
- 1tbs peanut rayu
- Zest of half a lime
- Place a saucepan on the heat and add the oil. Chop the cauliflower into small florets and add to the pan along with the onion and garlic. Cook for about five minutes on a medium heat, stirring occasionally, until the veg begins to caramelise evenly, then add the coconut milk and stock and stir to bring together.
- Season with salt and pepper, then stir in the coriander, cumin and chilli flakes and bring to the boil. Then turn down the heat to low and allow to simmer for 10 minutes, before removing from the heat and allowing to cool slightly.
- Place in a blender and blend until smooth (add a little more stock if too thick). Spoon into bowls, then top with some peanut rayu and garnish with some lemon zest.
