1 tablespoon olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon chilli flakes
750g cauliflower, trimmed, cut into florets
2 cups vegetable stock
2 cups water
1/4 cup creme fraiche (optional)
Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes or until soft.
Add coriander, cumin and chilli flakes. Increase heat to high. Cook, stirring, for 2 minutes taking care not to scorch. Add cauliflower, stock and water. Cover. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 20 minutes or until cauliflower is tender. Set aside for 20 minutes to cool slightly.
Blend the soup then reheat adding crème fraiche if using. Season and serve.