Peel and finely slice the shallots. Set half the shallots aside and save them for later in the recipe. Peel and crush or finely chop the garlic. Trim the base off the cauliflower, and chop the cauli into small florets. Thinly slice the stalk.
Pour 1 tbsp olive oil into a pan and warm over a medium heat. Slide in half the sliced shallots and all the garlic. Sprinkle in 1 tbsp of the Bombay spice mix and a good pinch of salt and pepper. Fry for 2-3 mins, till softened.
Stir the chopped cauliflower florets into the pan and fry for a further 3-4 mins, till slightly golden on the outside.
Crumble in the stock cube and pour in 750ml boiling water. Stir well. Return to the boil, then cover with a lid and reduce to a simmer. Cook gently for 15-20 mins till the cauliflower is tender.
Use a stick blender to whizz the soup till smooth. No stick blender? Simply transfer the soup to a blender (in batches if needed) and blitz. Pour back into the pan and keep warm.
Meanwhile, toss the remaining shallots in 1 tbsp Bombay spice and a pinch of salt and pepper. Pour 1 tbsp oil into a pan and bring to a high heat. Add the shallots and cook for 4-5 mins, stirring frequently, till they are golden and crisp around the edges. Transfer to a plate lined with kitchen paper to drain.
Ladle the soup into warm bowls, top with the crispy golden shallots and serve.