A silky, nourishing soup made from cauliflower, whole almonds, spices, and lemon for a naturally creamy and flavorful dish.

2 lbs cauliflower, roughly chopped

2 tablespoons olive oil

1 medium onion, chopped

2 garlic cloves, minced

1/2 cup whole almonds (skin on or blanched)

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon sweet paprika

1/4 teaspoon turmeric

3/4 teaspoon fine sea salt, more to taste

1/2 teaspoon ground black pepper

2 cups vegetable stock

2 cups unsweetened almond milk

2-3 tablespoons fresh lemon juice, to taste

Chopped parsley for garnish

Extra olive oil for drizzling (optional)

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1. Heat olive oil in a heavy-bottomed pot over medium-high heat. Add chopped cauliflower and roast until lightly browned, about 7 minutes.

2. Add onion, garlic, and almonds. Cook for 2 minutes, stirring often.

3. Stir in cumin, coriander, paprika, turmeric, salt, and black pepper. Cook for 1 minute.

4. Pour in vegetable stock and almond milk. Bring to a boil, then reduce heat and simmer 12–15 minutes.

5. Blend the soup carefully in batches until smooth.

6. Return soup to the pot. Stir in lemon juice and adjust seasoning.

7. Serve hot with parsley and olive oil.

For a lighter version, use more stock. For added richness, blend in extra almonds. Adjust lemon juice to brighten flavor.