1 head cauliflower (2 pounds)

¼ cup extra virgin olive oil

1 leek white and green part only, halved lengthwise, sliced thin, and washed thoroughly

1 small onion, halved and sliced thin

1 ½ teaspoon table salt

1 ½ tablespoon grated fresh ginger

1 tablespoon curry powder

4 ½ cups water

½ cup canned coconut milk

1 tablespoon lime juice

2 scallions sliced thin

1. Pull off outer leaves of cauliflower and trim stem. Using paring knife, cut around core to remove; slice core thin and reserve. Cut heaping 1 cup of ½ in thick slices.

2. Heat 3 tablespoons oil in large saucepan over medium low heat until simmering. Add leek, onion, and salt and cook, stirring often, until leek and onion are softened but not browned, about 7 minutes. Stir in ginger and curry powder and cook until fragrant, about 30 seconds. Stir in water, sliced core, and half of sliced cauliflower. Increase heat to medium high and bring to simmer. Reduce heat to medium low and simmer gently for 15 minutes. Add remaining sliced cauliflower and simmer until cauliflower is tender and crumbles easily, 15 to 20 minutes.

3. Meanwhile, heat remaining 1 tablespoon oil in 8-inch skillet over medium heat until shimmering. Add reserved florets and cook, stirring often, until golden brown, 6 to 8 minutes; transfer to bowl and salt to taste.

4. Working in batches, process soup in blender until smooth, about 45 seconds. Return pureed soup to clean pot and bring to brief simmer over medium heat. Off heat, stir in coconut milk and lime juice and season with salt to taste. Serve, Sprinkling individual bowls with browned florets and scallions and drizzling with extra oil.