• 2 tablespoons extra-virgin olive oil
• ½ cup thinly sliced yellow onion
• ½ cup thinly sliced spring garlic (white and light green parts), or scallions
• ¼ cup chopped fresh lemongrass
• 3 cloves garlic, minced
• 1 ½ tablespoon Madras curry powder
• 2 cups finely chopped cauliflower
• 1 13.5-ounce can of coconut milk
• 1 cup whole milk
• Kosher salt and freshly ground black pepper
• Juice of 2 limes (about ¼ cup)
• ¼ cup unsweetened dried coconut, toasted, for garnish
• Finely diced fresco chili pepper, for garnish (optional)

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1. In your medium saucepan, heat the oil over medium heat. Add the onion, spring garlic, lemongrass and a good pinch of salt. Sauté until softened but not browned, about 10 minutes. Lower the heat if vegetables begin to brown. Add the curry and garlic and cook until fragrant, about 1 minute.
2. Add the cauliflower, coconut milk, whole milk, and 1 cup water. (If using light coconut milk, omit the water.) Bring to a simmer and cook until the vegetables are tender, about 20 minutes.
3. Puree the soup right in the pot with a hand blender until very smooth. Season with salt and pepper and stir in the lime juice. Serve hot, topped with the toasted coconut, chopped scallions or Fresno chili pepper as a garnish.

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