1 large head cauliflower (800g) 1L water/ vegetable stock 1 medium onion, sliced 3 cloves garlic, sliced 1 tbsp olive oil 3 cubes of S&B Golden Curry Mix Mild 92g, chopped 250ml water/vegetable stock 600ml (2 ½ cup) milk 2 ½ tbsp mirin salt & pepper, to taste parsley, chopped, for garnish S&B Oriental Curry Powder 85g, for garnish (optional)
Cut 2-3 small florets, slice, blanch and reserve. Coarsely chop the remaining cauliflower, including stem and core..
Heat a large saucepan over high heat, boil cauliflower and water/vegetable stock and bring to the boil. Reduce heat to medium-low. Cook, stirring occasionally, for 15 mins or until the cauliflower is very tender. Remove from heat. Set aside to cool slightly.
Heat 1 tbsp oil in a frying pan over medium high heat, add onion and garlic and cook, stirring, for 5 mins or until onion softens.
Boil water/ stock. Turn off heat, add in the S&B Golden Curry Mix. Mix well and stir until the roux is dissolved and thickened. Return to medium heat and simmer for 5 minutes or until mixture is cooked through.
Transfer all ingredients to a blender and carefully blend until completely smooth.
Transfer the soup in a pot and heat through, add milk and mirin, stirring, bring to the boil. Sprinkle salt and pepper.
Garnish with cauliflower slices, parsley and S&B Oriental Curry Powder and serve.