• 5 tbsp olive oil
  • 5 cloves garlic
  • 100 g leek
  • 500 g cauliflower
  • 0.8 L stock
  • 70 g cashews
  • salt & pepper


  1. Sauté chopped garlic, leek, and olive oil in a large saucepan for 5 min on 'medium'.
  2. Finely chop cauliflower, either manually or with a pulsating blender, aiming for a maximized caramelization surface. Add it to the saucepan and sauté some more.
  3. Add stock - raise the temperature to boil, then simmer for 30 min.
  4. In the meantime roast cashews on 175 °C for 12 min; babysit them on your first try due to possible inter-oven variation. Caramelization improves their taste and texture, so roast more of them and leave the rest for later snacks; it'd be rather wasteful to heat up an oven for mere 70 g.
  5. Let the saucepan cool a bit after 30 min of simmering, salt & pepper to taste, and add the cashews.
  6. Pour the contents in a high-powered blender and blend thoroughly (e.g. 2 minutes on 'High' with Vitamix).
  7. Serve and garnish with chopped cashews.

Cashew Islands