Creamy cauliflower pottage

This creamy dish contains numerous ingredients that support the immune system. The main role is played by roasted cauliflower, with garlic and beans. Thanks to the cashews, which I used instead of dairy products, this pottage has a velvety texture, and nutmeg gives it a special taste.

Preparation time: 90 minutes
Servings: 4

1 cauliflower, chopped into florets
½ onion, chopped into rings
2 garlic cloves, minced
1 tbsp olive oil
a pinch of salt
a pinch of black pepper
¾ cup raw cashews
1 ½ cup beans
4 cups vegetable broth
1 cup water
¼ tsp ground nutmeg
1 tbsp lemon juice

chopped toasted cashews
olive oil
black pepper

1. Preheat the oven at 180 °C and line the pan with baking paper.
2. In a pan, arrange cauliflower, onion, and garlic. Coat them with olive oil, and season with salt and black pepper. Bake the vegetables for about 30 minutes.
3. While the vegetables bake, soak cashews, and wash and strain the beans.
4. Take the vegetables out and pour them into a large pot. Add beans, vegetable broth, water, and nutmeg, stir everything well. Cook at moderate temperature until it boils, and then lower the temperature and cook for another 15-20 minutes, until the cauliflower softens.
5. Remove the pot from the heat. Pour the resulting mixture into a blender, then add lemon juice. Blend until creamy and smooth. Pour one-half of the resulting mixture into a pot. Strain the cashews, and add them into a blender, then blend for 1 minute with the rest of the mixture. Pour the resulting mixture into a pot and cook everything together until combined.
6. Serve the resulting pottage with finely chopped cashews, dill, black pepper, and olive oil.
7. Serve and enjoy.