1 medium head of cauliflower (cut into florets)
1 medium onion, chopped
3 garlic cloves, with skin
2 tablespoons olive oil
Preheat oven to 400 degrees F.
Transfer the cauliflower, onion and garlic onto a cookie sheet. Drizzle the olive oil and sprinkle salt. Roast for about 30 to 40 minutes until the cauliflower is golden brown. Keep aside.
2 tablespoons butter
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom seeds
¼ teaspoon ground cumin
¼ ground coriander
¼ teaspoon ginger
¼ teaspoon paprika
½ teaspoon salt
¾ cup sliced almonds
Melt butter in a medium skillet. Add the spices, salt and almonds and toast on medium heat, stirring constantly for 3 to 4 minutes. Let cool and keep aside. This can be done a day before and kept in the fridge.
1 medium red skin potato, peeled and cut into 1 inch cubes
1 cup half and half (substitute with coconut milk for vegan)
5 cups chicken or vegetable stock
Harissa for garnish
In a large pot, bring the stock to a boil. Add the potatoes, cauliflower, onion and garlic and boil for 10 minutes till the potatoes are tender. Blend the soup with an immersion blender or in a blender till smooth. Transfer back to the large pot and bring to a boil, cook for 10 to 15 minutes on a medium heat. Check for seasonings and add more stock if needed. Strain the soup (it is optional but I prefer the smooth consistency). Serve with a sprinkle of almonds and a small dollop of harissa.