Ingredients:
1 medium head of Cauliflower, cut into pieces, thick core discarded
1¼ cups vegetable or chicken stock, plus a little extra as needed
½ teaspoon yellow curry powder
3 tablespoons EVOO
¼ teaspoon freshly squeezed lemon juice
Kosher salt and a few good grinds of black pepper

Instructions:
In a medium saucepan over medium-high heat, combine the cauliflower and stock, cover, and simmer until easily pierced with a fork, 10 minutes.  Pour the pan contents into a blender or food processor; the curry powder, EVOO, lemon juice, and blend until smooth.  Adding more stock to thin if desired.  Season to taste.
Serves:  4