Curried Cauliflower Soup with Coconut and Chiles

2 tbsp extra-virgin olive oil

Salt & freshly ground black pepper

1 quart vegetable stock, preferably homemade

1/8 tsp ground allspice

¼ tsp cayenne

¼ tsp ground cinnamon

1 tbsp minced garlic

2 tbsp coarsely grated fresh ginger

½ tsp ground turmeric

½ cup unsweetened coconut milk

1 head cauliflower, cored — one-third cut into ¾-inch florets, the rest chopped

¼ cup chopped cilantro, for serving

1 jalapeño, seeded and thinly sliced, for serving

Lime wedges, for serving

1 large onion, thinly sliced

1 (about 8 ounces) baking potato, peeled and cut into ½-inch pieces

¼ cup dry white wine

1 ½ tsp fennel seeds

1 ½ tsp cumin seeds

1 ½ tsp coriander seeds

Preparation:

Preheat the oven to 400ºF. In a medium baking dish, toss the cauliflower florets with ½ tablespoon of the olive oil. Season with salt and black pepper and roast on the top shelf of the oven for about 20 minutes, until tender but not browned. Meanwhile, in a small skillet, combine the cumin, coriander, and fennel seeds and toast over moderate heat, shaking the pan, until fragrant, about 2 minutes. Transfer to a spice grinder and let cool. Add the turmeric, cinnamon, allspice, and cayenne, and pulse until finely ground.

In a large pot, heat the remaining 1 ½ tablespoons of olive oil. Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes. Add the ginger, garlic, and spice blend and cook, stirring, for 1 minute. Add the wine and cook until evaporated, about 2 minutes. Add the chopped cauliflower, potato, and stock and bring to a boil. Simmer over moderate heat until the vegetables are very tender, about 20 minutes. Working in batches, puree the soup in a blender until smooth and silky. Return the soup to the pot and add the coconut milk. Season with salt and pepper and simmer for about 5 minutes. Ladle the soup into bowls and pass the roasted cauliflower florets, cilantro, jalapeño, and lime wedges at the table. Serves: 6.