Wash the cauliflower florets and cook in boiling water (lightly salted) until soft for about 13 minutes. Drain the water.
Put the ghee or oil in another pot and briefly sweat the turmeric, garam masala, coriander, curry powder, ginger and finally the finely chopped garlic clove under low heat. Deglaze with the vegetable stock.
Now add the cauliflower florets and puree the soup with a hand blender until creamy. If you like, add yoghurt to the soup and add lemon juice to taste.