Heat the butter in a frying pan and sweat the onion without colouring for about 5 minutes.
Add the cauliflower florets, chopped leaves and stalk, potato, garlic and chilli (if using), and cook for a further five minutes, stirring as necessary.
Add the stock and fish sauce (if using) and bring to the boil then simmer for 20 minutes until the cauliflower is completely tender.
Liquidise, adding more stock if too thick. Pour in the coconut milk, season and reheat.
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