Curried Cauliflower Bisque

• 1 head cauliflower
• 2 tablespoons canola oil
• 1 medium onion, sliced
• 2 small cloves garlic, chopped
• 1 tablespoon curry powder
• 1 1/2 cups low-fat milk
• Salt and freshly ground black pepper
• 1 teaspoon grated fresh ginger
• 3 tablespoons very finely minced fresh coriander leaves
• 13 cup plain fat-free yogurt

1. Trim the leaves off the cauliflower, coarsely chop the florets and stems and rinse them.
2. Bring two quarts of water to a boil, add the cauliflower and cook until tender, about 10 minutes.
3. Drain and set aside.
4. While the cauliflower is cooking, heat the oil in a large heavy saucepan, add the onion and saute until tender, about eight minutes.
5. Add the garlic, saute another few seconds, then stir in the curry powder.
6. Cook, stirring, for two minutes.
7. Add one-half cup of the milk and stir.
8. Place the cauliflower and the contents of the saucepan in a food processor, blender or food mill and process to make a smooth puree.
9. Return the puree to the saucepan, add the remaining milk and bring to a simmer.
10. Season to taste with salt and pepper.
11. Mix the ginger and coriander with the yogurt.
12. To serve the soup, reheat it, spoon it into bowls and float some of the seasoned yogurt on each portion.

cauliflower, canola oil, onion, garlic, curry powder, lowfat milk, salt, ginger, fresh coriander leaves, yogurt

Taken from cooking.nytimes.com/recipes/4695 (may not work)