This is a NYT Cooking recipe, I skipped the almonds because I did not have any (but I’m sure they would be a great addition!). Since I do not have an immersion blender, I used my Vitamix instead – the official recipe can be found here.
Ingredients
- 2 pounds fresh cauliflower
- 2 medium white onions, halved and thinly sliced
- 3 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- Salt & pepper
- 2 tablespoons salted butter
- 4 garlic cloves, crushed
- 1 large potato, skin on, cut into 1-inch pieces
- 1 teaspoon ground turmeric
- 1 quart vegetable or chicken stock
- Chopped parsley, for serving
Instructions
- Heat oven to 400 degrees
- Arrange the chopped cauliflower, and the onions on a large baking sheet, and drizzle with olive oil, cumin, coriander, 1 teaspoon salt and 1/2 teaspoon pepper. Mix everything together, then arrange in an even layer. Roast until the cauliflower is browned and cooked through, about 25 minutes.
- While the cauliflower and onions are cooking, melt the butter in a large saucepan over low heat. Add the garlic, and cook until fragrant, about three 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. Add the ingredients to a high powered blender (I use a Vitamix) and blend until smooth.
- Ladle the soup into warmed bowls. Top with the reserved roasted cauliflower and parsley.
Sprinkle Twist 