Heat olive oil to medium in a Dutch oven or stock pot. Add onion and sauté 4-5 minutes, until soft.
Add garlic, ginger and curry paste and sauté 30-60 seconds, until fragrant. Add cauliflower florets and stock and bring to a simmer for 20-30 minutes, until cauliflower is tender.
Remove from the heat and use an immersion blender to puree until smooth. Add coconut milk, lime zest and juice, sugar or honey, salt, black pepper, cayenne pepper and ground nutmeg and stir to combine.
Taste and adjust seasoning, if necessary.
View the recipe instructions at The Gourmet RD
Ready to get your FREE recipes & meal plans?
Build your unique taste profile to instantly receive recipes matched to your tastes.