Ingredients:

  • 1 large head cauliflower (approx. 2 lbs / 900g), cut into florets
  • 4 cloves garlic, minced (about 1 tablespoon)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon curry powder (5 ml)
  • ½ teaspoon salt (2.5 ml)
  • ¼ teaspoon black pepper (1.25 ml)
  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 4 cups vegetable broth (or chicken broth for a richer flavor) (950 ml)
  • ½ cup heavy cream (or coconut cream for a dairy-free option) (120 ml)
  • 1 teaspoon salt (5 ml), or to taste
  • ¼ teaspoon black pepper (1.25 ml), or to taste
  • ¼ cup slivered almonds (30g)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cauliflower florets, garlic, olive oil, curry powder, salt, and pepper on a baking sheet.
  2. Roast for 30-40 minutes, or until tender and lightly browned, flipping halfway through.
  3. Heat olive oil in a large pot over medium heat. Sauté chopped onion until softened, about 5 minutes.
  4. Add roasted cauliflower and vegetable broth to the pot with the onions. Bring to a simmer.
  5. Simmer for 10-15 minutes, or until cauliflower is very tender.
  6. Carefully blend the soup using an immersion blender (or in batches in a regular blender) until smooth.
  7. Stir in heavy cream (or coconut cream), salt, and pepper. Taste and adjust seasoning as needed.
  8. Toast slivered almonds in a dry skillet over medium heat until golden brown and fragrant, about 3-5 minutes. Watch carefully; they burn easily!
  9. Ladle soup into bowls and garnish with toasted almonds. Serve hot.