Cauliflower creamy soup

- 1 lb cauliflower (washed and hard parts removed)
- 3 tblspoons oil or butter
- 1 large onion, chopped
- 1 teaspoon fresh ginger, grated
- 1 tblspoon corn-flour, dissolved in ¼ cup water
- 3 cups milk
- 50 ml thick cooking cream
- salt to taste

- cayenne pepper to sprinkle over
- coriander, chopped, to garnish

- boil or steam cauliflower until tender
- sauté in oil or butter onion and ginger, for 3-4 minutes, stirring
- add cauliflower (save some to garnish) and salt, continue sautéing for another 4-5 minutes
- remove from heat and puree using a food processor (if you need liquid to do this, use some of the milk)
- place milk in cooking pot and heat up, over medium
- add pureed mixture, cream and cornflour, stirring constantly until it is thick

- serve warm, garnished with coriander, cayenne pepper and cauliflower pieces
- note: if it is too thick add, during blending, some more milk, if too thin, add during final stage of cooking 1 more tblspoon of cornflour (dissolved)