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Wok eggs, fried rice and hot Dry Noodles.
This vegetarian cauliflower soup, inspired by a recipe in “Moro East” by Sam and Sam Clark, is silky and elegant, and couldn't be easier to make. A touch of coconut milk enriches the natural sweetness of the cauliflower without weighing it down. If you don't have hot paprika, substitute sweet paprika plus a pinch of cayenne pepper. For ease, use an immersion blender instead of a regular blender and puree the soup directly in the pot.
tablespoons salted butter, divided
medium yellow onion, finely chopped
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