I was feeling nostalgic about the Northeast and that conjured up thoughts of chowder and bisques with coastal seafood. Growing up in an Indian household, we did not eat these classic New England cuisines but they so closely tied to the east coast that it came up in my mind with nostalgia. Cauliflower is a versatile food. I often make cauliflower mash, so I thought about a cauliflower chowder. I included some Indian spices to merge it with my heritage and give it more complexity. And since it is spring, chanterelles have shown up at the market. The earthy but mild peppery taste works well with Indian spices. The result was creamy, flavorful and satisfying.