Rinse the cauliflower in water and cut the florets from the stem.
Blanch the cauliflower in a large amount of boiling salted water.
Take out of the water after three minutes.
Drain in a colander.

In another pan,
Caramelized four thinly sliced shallots in
Some grape seed oil and a small piece of butter.

When the shallots are transparent and lightly golden,
Sprinkle a good teaspoon of ground ginger over them.
Incorporate the cauliflower.
Cover with chicken stock.
Simmer.

In the meantime,
Melt some thin strips of ginger with butter in a small pan.
Sprinkle with soft brown sugar, or
Pour a teaspoon of honey.

When a knife can easily be inserted into the cauliflower,
Pour the contents of a 25 cl / 8.5 fl.oz. can of coconut milk into the pan, and
Cook a few minutes longer over low heat.

Place it all in a blender.

When you are satisfied with the consistency,
Taste and adjust the seasoning of
Salt and
Ginger.

Serve in pretty bowls,
With a small spoonful of honey-candied ginger on top.