- 1 large cauliflower (1kg)
- 2 onions, sliced into half moons
- extra virgin olive oil
- 1½ tsp ground cumin
- 1½ tsp ground coriander
- sea salt and freshly ground black pepper
- 30g salted butter
- 4 garlic cloves, crushed
- 1 large potato (400g), skin left on, roughly chopped into 3cm squares
- 1 tsp ground turmeric
- 1 litre gluten-free vegetable or chicken stock
- 1½ tbsp flaked almonds, to serve
- chopped parsley leaves, to serve
- Preheat the oven to 200C (180C fan-forced).
- Cut the cauliflower into equal-sized florets and place them, along with any leaves, on a baking tray with the onions. Drizzle over two tablespoons of extra virgin olive oil and sprinkle on the cumin and coriander, one-teaspoon salt and half a teaspoon of pepper. Use your hands to mix everything together, then bake for around 20 minutes, or until the cauliflower is cooked through but still has some bite.
- Meanwhile, melt the butter in a large saucepan and sauté the garlic for a few minutes over a low heat. Add the potato, turmeric and stock, cover and cook for 10 minutes, until the potato is soft.
- When the cauliflower is done, reserve a few spoons of it for the topping (including leaves, if you have them) and add the remainder to the soup. Simmer everything together for five minutes before blitzing with a hand-held blender until it is smooth. Taste and adjust the seasoning.
- Toast the flaked almonds in a dry pan over a low heat until they turn golden. When you are ready to serve, ladle the soup into warmed bowls and top with a spoonful of roast cauliflower florets and a scattering of toasted almonds and parsley.