“We adore this soup at home and make it often after work, when we are a little tired and just want to curl up with a bowl of something warming. It’s easy to do, doesn’t need much attention, and is rich, lightly spiced and deliciously creamy. ”
Peel and cut the onions into 1cm wedges and trim then cut the cauliflower into even-sized florets. If it has the leaves on, don’t cut them off, roast those too.
Place it all in a roasting tray with the unpeeled garlic cloves and sprinkle with the cinnamon and ras el hanout. Season well, and drizzle everything with a good glug of olive oil.
Toss it all together and pop into the oven for 25 to 30 minutes, until cooked through and a little charred.
Scatter the coconut flakes on to a small tray and pop into the oven for the last few minutes to toast – they should only need 3 to 4 minutes.
When the veg are ready, remove the garlic cloves and scrape all the veg into a large saucepan. Squeeze the garlic out of its skins and add them too. Pour in the coconut milk, add the stock and gently bring to the boil.
Reduce the heat a little and simmer for 5 minutes, then remove from the heat. Using a stick blender, blitz the soup until creamy and smooth, adding a splash more water if it is too thick.
Taste and adjust the seasoning, and serve topped with the toasted coconut flakes and a drizzle of chilli oil.