So.

What do you do when your refrigerator turns your newly purchased head of Cauliflower into a solid chunk of ice;

more suitable for bowling than eating?

Why, you make Cauliflower Curry soup.

The recipe, thrown together last minute, requires: 

1 head of Cauliflower (Frozen. Or not...)

1 Onion

3 small Carrots

2 medium cloves of Garlic

Curry, to taste

Cumin, to taste

2 cups of Chicken Broth

2 small Bay leaves

Salt and Pepper.

Cut up the Cauliflower, Onion, and Carrots. Whatever size you like. 

Mince the Garlic. 

Add the vegetable and Garlic to a pot and sauté in a bit of Olive oil. Then add the rest of the ingredients. Cook until vegetables are tender and the whole thing is fragrant. 

Remove from heat. 

Remove Bay leaves. 

Puree. 

Mix in half a can of Coconut Milk. 

Serve with Basmati rice, fresh Cilantro and drizzle of Tamari.