500 g cauliflower
1 teaspoon butter
1/4 teaspoon garam masala
600 ml vegetable or chicken stock
200 ml buttermilk
Sautee chopped shallot, add cubed potato and garam masala, then the cauliflower florets and pour stock over it. Cook over medium heat until soft, then puree it together with the buttermilk. Season with salt, pepper and the juice and zest of a lime. Serve with breadcrumbs, nigella seeds and a few drops of nutmeg oil.