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Surabhi Sehgal
Silky Cauliflower Soup made with Tandoori Cauliflower and Cashews. Vegan, Gluten free and so delicious!
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Appetizer, Soup
Cuisine American, Indian Cuisine
Servings 3 People


  • 2 Cups Cauliflower florets
  • 3 Cups Veg Stock
  • 5-6 Cloves of Garlic
  • 1 tsp Tandoori Masala
  • 2 tbso Oil
  • 1 Onion chopped
  • 1 Potato boiled
  • 1/2 tsp Kashmiri Mirch
  • 1 tsp Coriander Powder
  • 15-20 Cashews soaked in Water
  • Salt to taste
  • 1 tbsp Coconut Yogurt to garnish


  • Add the Cauliflower florets to a mixing bowl, add Shan Tandoori Masala, Kashmiri mirch powder, Coriander powder and 1 tbsp Oil and mix well.
  • Line the Cauliflower florets on a baking tray and bake for about 20 minutes at 200 C. Set aside to cool.
  • Heat oil in a skillet.
  • Add Onions and sautee until light brown
  • Add chopped garlic and sautee until brown
  • To a blender add the roasted Cauliflower, brown Onion and Garlic, soaked Cashews, boiled potato, Salt to taste and Vegetable Stock. Blend to a fine consistency. 
  • Pass the soup through a sieve and transfer to a skillet to cook again. Bring to a gentle simmer. 
  • Transfer to serving bowls. Top with some whipped coconut yogurt. Enjoy
Keyword Cauliflower Soup, Tandoori Cauliflower Soup, Vegan Cauliflower Soup