This quick and easy recipe is from Kosher Cuisine by Helen Nash. The book was published in the early 80's so some of the recipes are outdated, but this caught my eye because of its efficiency. The result is light but satisfying as a first course and who can resist that curry flavor?
Ingredients (Makes 8 servings)
2 3/4 lbs cauliflower
6 1/2 Cups light chicken stock
3/4 to 1 tbsp curry powder
Separate cauliflower into florets, soak and rinse. Combine cauliflower with 5 1/2 cups stock, bring to a boil then simmer until tender. Blend the mixture, add spices and keep adding the rest of the stock to reach the desired consistency.
For a smaller soup I used one head cauliflower and about 4 cups of water (instead of stock).