1 onion, chopped
2 tbsp olive oil
½ tsp each ground cinnamon, cumin, and coriander
2 tbsp harissa paste, plus extra to serve
1 large cauliflower, cut into small florets
1l vegetable stock
50g flaked almonds, toasted, plus extra to serve
Handful of chopped parsley
- Fry the onion in 1 tbsp olive oil over a medium heat until soft. Add cinnamon, cumin, coriander, harissa paste and the remaining olive oil and cook for 2 min.
- Add the cauliflower florets, stock and almonds, then cover and cook for 20 min over a low heat.
- Take off the heat and let it cool, before blending until smooth. Heat before serving with the extra harissa, almonds and the parsley.