Instructions: Cut the cauliflower into florets about 1 to 1 1/2 inches wide.

Heat a wok or large frying pan and add the oil. Put in the garlic, onion, 1/2 tsp salt, pepper, coriander and cumin and stir fry for 2 minutes. Add the stock and cauliflower and simmer the mixture for 20 minutes or until the cauliflower is cooked.

Add the noodles to the simmering soup and cook for 8 to 10 minutes for dried noodles or 4 to 5 minutes for fresh noodles.

Add remaining salt and give the soup a good stir. Transfer to a soup tureen and serve at once garnished with green cilantro.

Serving Ideas : with fresh bread (toasted perhaps) and a green salad

NOTES : Cauliflower is a delicately flavored vegetable with a firm texture. In a soup such as this, it retains its pleasing characteristics while combining well with the distinctive flavors of coriander and cumin. The egg noodles add substance to the dish. In its original Indonesian version, the soup is usually made with beef stock, but I prefer a lighter stock. -kh

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