1
: Preheat oven to 400ºF (200ºC). Line baking sheet with parchment paper.
2
: Place cauliflower on prepared baking sheet. Bake for 30 to 35 minutes until cauliflower starts to brown and soften. Reserve.
3
: Heat oil in large saucepan or stock pot. Cook onion, garlic and ginger for 3 to 5 minutes until soft. Add cumin, cook for 30 seconds. Add stock and cauliflower. Bring to a boil, lower heat, cover and simmer for 15 minutes.
4
: Pureé soup in blender, food processor or with an immersion blender. Return to pot. Add 1 cup (250mL) Carnation Evaporated Milk. Heat, taste and season with salt and pepper.