1¾-pound head of cauliflower, cored—one-third cut into ¾-inch florets, the rest coarsely chopped
2 Tbsp extra-virgin olive oil
Salt and freshly ground black pepper
1½ tsp cumin seeds
1½ tsp coriander seeds
1½ tsp fennel seeds
½ tsp ground turmeric
¼ tsp ground cinnamon
⅛ tsp ground allspice
¼ tsp cayenne
1 large onion, thinly sliced
2 Tbsp coarsely grated fresh ginger
1 Tbsp minced garlic
¼ cup dry white wine
1 Idaho potato russet (about 8 ounces), peeled and cut into ½-inch pieces
1 qt vegetable stock, preferably homemade
½ cup unsweetened coconut milk
¼ cup chopped cilantro, 1 seeded and thinly sliced jalapeño, coarsely chopped cashews and lime wedges, for serving
Instructions
Preheat the oven to 400°.
In a medium baking dish, toss the cauliflower florets with ½ tablespoon of the olive oil. It's helpful to keep the larger florets separate from the coarsely chopped ones as you'll be using them in two different ways.
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 1½ 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. A wand blender also works really well for this if you have one.
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, cashews and lime wedges at the table.