I soaked the cashews in water overnight, then drained them and added fresh water to the food processor. This makes a creamy cashew milk that doesn't have to be poured through a strainer. Just make sure you blend it for at least 5 minutes.
I roasted my cauliflower in the oven until tender, instead of simmering it. Then when I put it in the soup pot, I added a cup or so of water.
I sautéed 5 cloves of garlic with the onion, because, well, I add garlic to everything.
I skipped the added tsp of sugar.
My immersion blender was having a hard time blending the chunks of cauliflower, so I let the soup cool and then put it in my food processor. After blending the soup, I threw in a can of garbanzo beans for added fiber and protein.