Bring 1cm salted water to the boil in a medium saucepan. Chop cauli into bite sized chunks. Add cauli and cashews to the boiling water. Cover and boil for 10 minutes or until cauli is tender.

Drain cauli and cashews. If you like you can save the cooking water to drink or use as a veg stock. Return cauli and cashews to the pot (without the water). Add butter and puree with a stick blender. If it’s too thick add a little reserved water to thin.

Stir through shredded kale. Taste and season with salt as needed. Serve with fried eggs on top (or your preferred protein).