This recipe comes from another one of the Short Stacks books. This one comes from Brown Sugar. These are cute recipe books and one that you all should check out if you can get your hands on one.

Ingredients For the Soup:

1 large head cauliflower cut into large florets
2 shallots quartered (I have used red onions)
3 Garlic cloves, smashed
2 Stalks celery (with leaves) cut in half
3 TBSP vegetable oil
1 TBSP light brown sugar
Kosher salt and freshly ground black peper
Vegetable stock, as needed to thin the soup (max 2 cups)
One 13.5 ounce can unsweetened coconut milk

Ingredients For the Chile Sauce:

2 serrano chiles, finely diced
1 garlic clove, minced
2 TBSP rice wine vinegar
2 TBSP soy sauce
2 TBSP light brown sugar
2 TBSP honey

Directions:

STEP 1: Preheat the oven to 400 degrees. Add the cauliflower, shallots, garlic and celery to a roasting pan and toss with the oil, brown sugar, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Roast for 1 hour or untl the cauliflower is fork-tender and the vegetables are beginning to brown.

STEP 2: While the vegetables are roasting, prepare the sauce. In a small mixing bowl, stir together the ciles, garlic, vinegar, soy sauce, sugar and honey, and set aside. (Sweet chile sauce will stay fresh for 10 days when stored in an airtight container and refrigerated.)

STEP 3: Remove the vegetables from the oven and let cool for a few minutes. Working in 2 batches, place half of the vegetable mixture in a blender and puree with 3/4 cup veggie stock until smooth (if the mixture is too thick, you may need to add more stock to the blender). Pour the first batch into a saucepan and repeat this process with the remaining half of the vegetable mixture.

STEP 4: Place the saucepan with the cauliflower puree over medium heat, add the coconut milk and stir until heated through. For thinner soup, add more of the vegetable stock. Season with salt and pepper to taste. To serve, ladle the soup into bowls and garnish with a drizzle of the sauce.