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1
Heat oil over medium-high heat in a large, deep saute pan until shimmering.
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2
Add cauliflower, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
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3
Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
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4
Add ginger, turmeric, saffron and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
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5
Add broth; bring to a simmer over medium-high heat.
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6
Reduce heat to low and simmer, partially covered, until cauliflower is tender, about 10 minutes.
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7
Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute.
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8
(If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid.
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9
Drape the blender canister with a kitchen towel.
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10
To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
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11
Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish.
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12
Taste, and add salt and pepper if needed.
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13
Heat through, ladle into bowls, garnish and serve.
