2 cups vegetable stock
1 cauliflower, cut into small florets
2 teaspoons red Thai curry paste
1 tablespoon plain flour
Combine stock and cauliflower in a large saucepan. Bring to the boil, reduce heat, cover and simmer for 20 min or until cauliflower is tender.
Remove from the heat. Stir through the curry paste and allow to cool slightly. Make a paste with the flour and some of the milk in a jug, then gradually add the remaining milk. Whisk to combine making sure there are no lumps.
Using a stick blender, pulse the cauliflower until smooth, add the milk mixture. Place saucepan over a medium heat and return to the simmer, stirring constantly. Serve with finely chopped coriander.
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