1: Preheat the oven to 180°C/Fan 160°C/Gas 4. Scatter the onion flakes on a baking tray, trickle on the oil, give it a stir and season with salt. Bake for 5 minutes, or until the onion flakes are golden brown. Set aside to cool.
In a large saucepan, melt the butter over a medium-low heat. Add the onion and garlic and sweat gently, stirring from time to time, for 10–15 minutes until soft. Sprinkle on the curry powder and cook, stirring, for 2–3 minutes.
Now pour in 1 litre water and crumble in the stock cube. Bring to the boil and add the cauliflower florets. Turn the heat down to a simmer and cook for 5–10 minutes, until the cauliflower is soft.
Stir in the coconut cream and cream cheese until fully combined. Bring back to the boil then take the pan off the heat.
Blitz with a stick blender, or in a jug blender or food processor. If you’ve time, pass the soup through a sieve into a clean pan at this point – this will give the soup an unbelievably silky and delicious texture. Warm gently and season to taste with salt and cayenne pepper.
Ladle the soup into warmed bowls and scatter over the toasted onion flakes, coriander, chilli and lime zest.