• 3 cups of milk
• 1 large cauliflower
• 1 tablespoon garam masala
• Salt and ground black pepper
• Fresh cilantro for garnish
Pour milk into a large pan and place over medium heat. Cut cauliflower into florets and add to milk
Season the milk with garam masala, salt, and pepper. Bring milk to a boil, then reduce heat, partially cover, and simmer about 20 minutes or until cauliflower is tender.
Let the soup cool slightly and then blend in a blender or food processor until smooth (you may wish to leave some florets to float in soup).
Return puree to pan, and heat through gently without boiling, checking and adjusting seasoning to taste. Serve immediately with garnish.
Source: The Ultimate Soup Bible – Anne Sheasby – 2005