1 cauliflower (about 600g), broken up into small florets
1 onion, finely chopped
1.5l vegetable stock
1tbsp tomato paste
1tsp dried chilli flakes (or however much you like)
1tsp ground fennel seeds
2tsp chopped fresh basil
1tbsp couscous (optional)
1 Heat some olive oil in a heavy-bottomed saucepan. Add the chopped onion, and cook on a low heat until soft but not coloured, about 10 minutes. Add the cauliflower florets and soften for a few minutes.
2 Pour in the stock, and add the tomato paste, chilli and ground fennel seeds. Simmer until the cauliflower is very soft, about 20-30 minutes.
3 Remove the saucepan from the heat and liquidise until smooth and creamy. If using, add the couscous and return the saucepan to the heat. Simmer for about 5 minutes until the couscous is cooked, then stir in the basil and serve.
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