This was delicious. I made a few small changes to the recipie but the basic method remains the same:
- Instead of butter I used 1 tbsp of Ghee, toasted with black mustard seeds (1tsp) and cumin seeds (1tsp) for extra flavour.
- 1/2 tbsp white pepper
- A pinch of asfoetida
- 1/2 cup buttermilk
- Extra garlic (I like garlic!)
- 30 mL extra virgin olive oil prior to blending
- Fresh basil to stir through upon serving.
The cauliflower and garlic steamed well in 15 minutes using a bamboo steamer atop a pot of boiling water. I used an electric hand blender to blend mine smooth and achieved a good consistancy with the quantities of ingredients given about. The end result was a delicious and smooth creamy soup with a mild pepperyness from the white pepper, cumin and mustard seeds.