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