- 1 kilogram of cauliflower
- 1 can of chickpeas
- 1 tablespoon of curry powder
- ½ teaspoon of garam masala
- ½ teaspoon of turmeric
- ½ teaspoon of cumin
- ¼ teaspoon of coriander
- 2 tablespoons of oil
- 4 cups of vegetable stock
- 1 teaspoon of lemon juice
- salt and pepper (to taste)
Cut cauliflower into small pieces and add to a bowl with chickpeas, curry powder, garam masala, turmeric, cumin, coriander, and oil. Toss to coat. Roast for 25 minutes at 200°C.
Add cauliflower and chickpeas to a pot, reserving one cup to be used as a topping. Add vegetable stock. Simmer for 20 minutes.
Blend until smooth. Season with lemon juice and salt and pepper.