Remove the leaves and large ribs from the cauliflower.

Cut the cauliflower into florets, wash and drain them.

Peel and wash the potato. Cut it roughly.

Chop the garlic cloves and onion.

Prepare the broth: heat about 0.75 L of water and dissolve the broth cubes. Keep warm on low heat.

In a large saucepan or pot, fry the onion and garlic in a drizzle of olive oil.

Add the potato, cauliflower florets and cashew nuts and brown for 2 minutes.

Cover the ingredients with the vegetable stock and cook for about 25 minutes over medium heat with a lid. Then, check the cooking of the ingredients with the tip of a knife.

When the ingredients are cooked, mix until smooth with an immersion blender.

Add the spoonful of tamarind paste and the spices. Mix well, and return to the heat for 5 minutes over very low heat. Add pepper and salt if necessary.

To be enjoyed hot, warm or cold. You can sprinkle some parsley or coriander leaves when serving.