3 cups/750 ml milk
1 large cauliflower, cut into florets
1 tbsp/15 ml curry powder
salt and pepper
Heat the milk in a saucepan over medium heat. Add the cauliflower to the milk along with the curry powder. Season with salt and pepper. Bring the milk to a boil then reduce the heat, partially cover the pan with a lid, and simmer for about 20 minutes until the cauliflower is tender.
Let the mixture cool for a few minutes, then transfer to a blender or food processor and purée until smooth. You will probably have to work in batches. Return the soup to the pan and gently reheat without boiling. Adjust the seasoning. Garnish with flat-leaf parsley. Serve immediately.