Thanks! I’ll put this the list.
Here’s the recipe for the cauliflower soup I made a few weeks back
1 large head cauliflower (about 2 pounds), stem discarded, florets cut into 2-inch pieces,
2 medium onions, halved and thinly sliced
extra-virgin olive oil for roasting
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
Sea salt and ground black pepper
2 tablespoons salted butter
4 garlic cloves, crushed
1 large potato (about 14 ounces), skin on, cut into 1-inch pieces
1 teaspoon ground turmeric
1 quart chicken stock, homemade
2 tablespoons sliced almonds
Coarsely chopped fresh parsley leaves, for serving
DIRECTIONS
Heat the oven to 400 degrees. Blitz the florets pretty well with the olive oil and salt.
Meanwhile, melt the butter in a large saucepan, sautethe onions. A lot, almost carmelize them. Add the garlic and cumin/corriander and cook until fragrant, about 3 minutes. Stir in the potato and turmeric, add the stock and bring to a simmer over medium heat. Cover and cook until the potato is soft, about 10 minutes.
When the cauliflower is done, reserve about 1 cup cauliflower for the topping and add the remaining cauliflower and onions to the soup. Return the soup to a simmer and cook until flavors meld, about 5 minutes. Blitz with an immersion blender until smooth. Taste and adjust the seasoning.
Toast the almonds in a dry skillet over low heat, stirring occasionally, until golden, about 4 minutes. When you are ready to serve, ladle the soup into warmed bowls. Top with the reserved roasted cauliflower and a scattering of almonds and parsley.
Note. I often double the cauliflower and keep everything else roughly the same
