1 large cauliflower
2 tbsp olive oil
1/2 tsp each ground cinnamon, cumin and coriander
1-2 tbsp harissa paste, depending on how hot you like it
1 ltr hot veg (or chicken stock for non veggie version)
handful of toasted flaked almonds, reserve a few to scatter on top before serving – to toast put into a flat based dry frying pan over a medium heat until golden and they smell toasted
Cut the cauliflower into small florets. Heat olive oil in a large pan and add ground cinnamon, cumin and coriander and harissa paste and fry for 2 mins. Add the cauliflower, stock and almonds, stir and adjust seasoning. Cover and cook for 20 mins until the cauliflower is tender. Blend soup in a liquidiser until smooth, then serve with an extra drizzle of harissa if you like and a few flakes of toasted almonds. This is quite a thick soup, if too thick you can add more water or stock to thin it down and put it back into the pan to heat through. Great with flatbread.