It’s October, and I really hoped it might still feel like summer but with this ever changing weather (mostly rain) I realised it is back to cosy comfort food.

With half a cauliflower in my fridge and not much else I was going to have to get inventive.

So what can I do with a cauliflower that isn’t steaming it and covering it in white sauce and cheese? (This was my obvious choice!) I stared at the fridge for rather a long time and then realised that I also have a cupboard full of spices and tins like coconut milk so let’s have fun and throw a few items together in the hope it turns out to be a delicious lunch. If it fails, then scrambled eggs on toast it will be!

So here we go… the ingredients: (This will do you for 2 lunches)

Half a cauliflower
1 lrg garlic clove
1 red onion
1 tsp cumin seeds
1 tsp turmeric
1 tbsp curry powder
half tsp chilli flakes
2 tbsp olive oil
lrg pinch of salt
1 tin coconut milk
1 tin worth of stock (chicken or veg)

Chop up your cauliflower in similar sized chunks, doesn’t need to be pretty as it will all be blended. Place in a large mixing bowl and add a quartered garlic clove and a roughly chopped red onion. Mix your cumin, turmeric, curry powder, chilli flakes and salt. Drizzle the olive oil over the cauliflower then add the spices and mix in the bowl till all is covered in the spices.

Place into an over at 160 degrees and roast for about 40 minutes, making sure you keep an eye and giving a stir at least twice. This should have allowed the spices and veg to have cooked down a little and everything should have wilted.

Take a saucepan and put all the vegetables in, then pour over a tin of coconut milk and stock and let simmer for ten minutes. By now the veg should all be soft and everything infused in the delicious coconut and curry spices.

Allow to cool a little then blitz in a liquidiser till smooth. Taste in case it needs a little more salt and if a little too spicy top with some natural yoghurt to serve. If you prefer a slightly chunkier soup, keep back some of the cauliflower and add slightly chopped to your blended soup for serving. Alternatively you could roast some chickpeas in the oven in a little olive oil, salt, cumin and chilli seeds and add these as gluten free croutons.