1 medium head of cauliflower (cut into florets)

1 medium onion, chopped

3 garlic cloves, with skin

2 tablespoons olive oil

Salt

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

Salt

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.