Ingredients
1large head cauliflower,coarsely chopped
2medium white onions,halved and 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
32fl ozvegetable stock
2tbspalmonds,sliced
Preparation
Preheat the oven to 400 degrees F.
Place cauliflower and onions on a baking sheet. Drizzle with olive oil and sprinkle with cumin, coriander, salt, and pepper; mix to coat.
Place in the preheated oven and roast until cauliflower is browned and cooked, but not too soft for about 25 minutes.
While cauliflower is roasting, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant for about 3 minutes. Stir in potato and turmeric.
Add stock and increase heat to medium; bring to a simmer. Cover and cook until the potato is soft for about 10 minutes.
Remove cauliflower and onions from the oven. Place 1 cup cauliflower in a bowl and set aside. Add remaining cauliflower and onions to the soup.
Return soup to a simmer and cook until flavors have melded for about 5 minutes.
While the soup is simmering, place almonds in a dry skillet over low heat. Cook, stirring frequently, until golden for 3 to 5 minutes.
Puree soup with an immersion blender until smooth. Adjust seasoning as needed.
Ladle into bowls, add reserved cauliflower, and top with toasted almonds.
