Ingredients
1large cauliflower head,broken into florets
2medium white onions,cut in half lengthwise, thinly sliced
3tbspolive oil
1½tspground cumin
1½tspground coriander
1tspsalt
½tspground black pepper
2tbspsalted butter
4garlic cloves,crushed
1large potato,with skin, cut into 1-inch pieces
1tspground turmeric
4cupsvegetable stock
2tbspalmonds,sliced
Preparation
Preheat the oven to 400 degrees F.
Spread out the cauliflower and onions on a baking sheet. Drizzle with olive oil and season with cumin, coriander, salt, and pepper. Toss to combine.
Roast the vegetables in the oven for 25 minutes until the cauliflower is browned and cooked, but not soft.
Melt the butter in a large saucepan over low heat. Add the garlic, then cook for about 3 minutes until fragrant. Stir in the potato and turmeric.
Pour in the stock, increase the heat to medium, and bring to a simmer. Cover and cook for about 10 minutes until the potato is soft.
Set aside 1 cup of the roasted cauliflower for topping. Add the remaining cauliflower and onion to the soup, then return to a simmer.
Cook for 5 minutes. Then, puree the soup with an immersion blender until smooth. Adjust the seasoning to taste.
Toast the almonds in a dry skillet over low heat, stirring occasionally, until golden.
Ladle the soup into bowls, then top with reserved cauliflower and toasted almonds. Serve warm, and enjoy!
