Step 1

Preheat the oven to 200ºC, gas mark 6. Slice off and discard the stalk at the base of the cauliflower and some of the hard outer leaves, reserving the soft inner ones. Break or cut the cauliflower into florets and chop the remaining stalk and leaves.

Step 2

Toss the florets in 2 tbsp oil, 1 tsp turmeric and the salt in a mixing bowl. Tip onto a lined baking tray and roast for 30 minutes, until charred at the edges.

Step 3

Meanwhile, warm the remaining 2 tbsp oil over a medium heat in a large saucepan. Separate 10-12 sage leaves from a couple of sprigs and set aside. Sizzle the cumin seeds, then sauté the onion, garlic and ginger for 4-5 minutes until soft and translucent.

Step 4

Mix in 100g cashews, 2 sprigs sage, ½ tsp turmeric and the cauliflower stalks. Cook for 1 minute, then stir through the cauliflower leaves. Meanwhile, mix the stock cubes into 1L freshly boiled water and pour into the pan.

Step 5

Reduce the heat to a high simmer and tip in the roasted cauliflower. Turn off the heat, remove the sage stalks and blend using a stick blender until smooth. Add salt to taste and keep hot.

Step 6

Toast the bread and cut into cubes. In a frying pan, warm the butter and crisp the reserved sage leaves. Remove to a plate, then toss the croutons and remaining cashews in the golden butter with the remaining ½ tsp turmeric and the chaat masala.

Step 7

Serve the soup ladled into bowls, topped with the crispy sage and spiced croutons. Dot more butter over the top, if liked.