Melt a knob of butter in a pot and sauté the finely chopped onion briefly, just until it turns glassy and translucent. Add the small cauliflower florets — you can also toss in the tougher stalk pieces, cut into smaller chunks.

Sprinkle in the curry powder and add a teaspoon of salt. Stir, then cook and stir for another minute. Pour in the stock and season with pepper. Cover and simmer until the cauliflower is tender.

Blend the softened cauliflower with a hand blender. Add the cream and blend briefly once more. The soup should be smooth, light and not too thick. If your cauliflower was on the larger side and the result looks more like mash than soup, simply stir in a bit more cream or stock.