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Method:

1. Cut cauliflower into small florets and measure it.Rinse it well and soak in warm water with salt.Drain water and keep it ready.In a pressure cooker heat oil – add jeera let it crackle, then add onion and garlic and saute till onions turn transparent.Then add cauliflower and saute till the raw smell of cauliflower leaves.
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2. Then add pepper powder,oregano ,required salt and saute for few more mins.
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3. Add 1 and 1/4 cups of water and pressure cook for 3 whistles in low medium flame.Cool down completely then using a hand blender grind it smoothly.You can use mixie too, in that case reserve the water part and then grind.Check my notes for more detailed info.Adjust salt at this stage.
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4. Now add milk and let it to boil for 2mins then switch off and serve hot with a a sprinkle of pepper powder,oregano and a tsp of cheese.
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Serve hot with a generous sprinkle of pepper powder.

My Notes:

• Adding milk is optional, I added it to make it more creamy.
• At the final stage use a hand blender.If you don’t own a hand blender, then using a meatal strainer strain cooked cauliflower cool down then grind it smoothly.Then add the paste to the strained water and let it to boil then proceed to step4.
• Cheese gives a nice flavour to the soup.
• Use pepper powder generously.
• Saute cauliflower well so that raw smell completely leaves, then pressure cook it.

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