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Ingredients

1 cauliflower, cut into florets

3 shallots, peeled and cut in half

3 tbsp extra virgin olive oil

2 tsp ground cumin

1 tsp ground coriander

Salt and pepper

2 tbsp butter

4 garlic cloves, crushed

2 large potatoes, skin on, cubed

1 tsp ground turmeric

1 litre vegetable or chicken stock

2 tbsp almonds, sliced

4 tbsp parsley, coarsely chopped to garnish

Method

1. Heat oven to 200°C. Arrange cauliflower and shallots in an ovenproof casserole dish. Drizzle with olive oil and sprinkle with cumin, coriander, salt and pepper. Mix thoroughly so cauliflower is coated. Roast until the cauliflower is brown and tender. About 20 minutes.
2. Place a large saucepan on a low heat. Melt butter then add garlic. Cook for about 2 minutes. Be sure not to burn. Add potato and turmeric to the pot along with the stock. Bring to a simmer on medium heat.
3. Once the potato is softened add ¾ of the roasted cauliflower and all of the onions to the pot. Return to a simmer and cook for a further 15 minutes. Once the flavours have melded together remove from the stove.
4. Using an immersion blender or standard blender, blitz until smooth. Add salt and pepper to taste.
5. Toast almonds gently in a small, dry frypan.
6. Serve at the table garnished with the reserved cauliflower, toasted almonds and parsley.