Cream of Cauliflower Soup

Makes 2 servings


2 c cauliflower florets
1 ½ c coconut milk (blend ¾ c desiccated coconut with 1 ½ c water, filter through a nut milk bag)  
3 tablesp. lemon juice 
¾ teasp. salt 
½ teasp. nutmeg 
¼ teasp. curry powder
dash of white pepper 
2 dates
¼ c cashews, soaked for about 1 h  


1. Blend all ingredients until smooth and creamy.
2. Serve with orange-olive oil, oregano leaves, curry and oregano flowers.