Creamy Cauliflower with Ginger Soup

2 Tbls olive oil

1 small cauliflower cut into florets

1 large onion diced

1 Tbls butter

1 pinch sugar

3 large garlic cloves sliced

1 tsp ground ginger

1/8 tsp saffron threads

1/2 tsp cayenne

3 cups chicken broth

1 1/2 cups milk

salt and pepper to taste

Heat oil in deep saute pan over medium high heat.  Add cauliflower and onion and saute until vegetables start to brown.  Reduce heat to low and add butter, sugar and garlic.  Continue cooking until vegetables are a rich spotty caramel colour - about 10 minutes.   Add spices and cook until fragrant.   Add broth, bring to simmer over medium high heat.   Reduce heat to low and  simmer partially covered until cauliflower is tender - about 10 minutes.  Turn heat off.

Puree in batches until smooth using blender.  Pour back into pan.   Add enough milk to make wanted soup consistency.  Reheat and serve.

Garnish with 1 seared sea scallop per bowl if desired.

Notes: Tasty, tasty soup - one of my all time favourites.  

I've also made it with vegetable broth and almond milk to make it vegan - just omit the butter.