| 1 | head | Cauliflower, cut into pieces |
| 1 | unit | Onion, chopped |
| 4 | cup | vegetable stock |
| 0.67 | tbsp | curry powder |
| 2.5 | tbsp | flour |
| 2 | tbsp | butter (or lactose free substitute) |
| 1.5 | cup | milk (or lactose free substitute) |
| 1 | taste | salt |
| 1 | taste | pepper |
Cook cauliflower, onion and curry in stock (covered) in a large pot until soft (about 10 - 15 minutes).
Blend in blender or with emulsifier until smooth.
Make roux by cooking butter and flour; add milk and cook until thick.
Add roux to cauliflower and season.