Serves: 2–3 people

Ingredients

  • Milk – 1 cup
  • Cauliflower – 2 cups (washed and chopped)
  • Spring onions – 4 stalks (chopped)
  • Cashew nuts – 1 tbsp (soaked)
  • Almonds – 1 tbsp (soaked)
  • Amul butter – 1 tbsp
  • Salt – to taste
  • Black pepper – to taste

For Garnishing

  • Almonds – 5–10 (sliced lengthwise)

Method

  1. Heat butter in a pan over medium flame.
  2. Add spring onions and cauliflower. Cook until soft.
  3. Allow the mixture to cool slightly.
  4. Blend the cooked mixture with cashew nuts, half of the soaked almonds, and 1 cup water until smooth and creamy.
  5. Pour the blended mixture back into the pan.
  6. Add milk and mix well.
  7. Bring to a gentle boil and cook for 2–3 minutes.
  8. Add salt and black pepper according to taste. Mix well.

Serving Suggestions

  • Serve hot in soup bowls.
  • Garnish with sliced almonds before serving.
  • Best enjoyed fresh and creamy as a light meal or starter.
  • Serve with toasted bread or garlic bread if desired.

Tips

  • Do not overcook the cauliflower to maintain its flavor and color.
  • Blend thoroughly for a silky and creamy texture.
  • Adjust the thickness by adding more water or milk if required.
  • Add milk only after blending to prevent curdling.
  • Serve immediately for the best taste and texture.