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.
   
2. Then add pepper powder,oregano ,required salt and saute for few more mins.
   
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.
   
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.
   

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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