Roasted Cauliflower Soup Recipe

Name: Roasted Cauliflower Soup Recipe
Ingredients: 1 large head cauliflower (about 2 pounds), stem discarded, florets cut into 2-inch pieces, leaves reserved (if available); 2 medium white onions, halved and thinly sliced; 3 tablespoons extra-virgin olive oil; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons ground coriander; Sea salt and ground black pepper; 2 tablespoons salted butter; 4 garlic cloves, crushed; 1 large potato (about 14 ounces), skin on, cut into 1-inch pieces; 1 teaspoon ground turmeric; 1 quart vegetable or chicken stock; 2 tablespoons sliced almonds; Coarsely chopped fresh parsley leaves, for serving

"The color of sunflowers, this gently spiced soup comes from Yasmin Khan’s “Zaitoun: Recipes From the Palestinian Kitchen,” in which Ms. Khan explains that cauliflower is elemental in Palestinian cooking Here, cauliflower florets and leaves are roasted in the oven with cumin and coriander until browned, the vegetable’s deep, nutty flavors coaxed out by the heat Reserve some roasted florets and leaves for garnish, then simmer the remaining cauliflower mixture with turmeric and potato, which adds creamy textu..."

INGREDIENTS

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1 large head cauliflower (about 2 pounds), stem discarded, florets cut into 2-inch pieces, leaves reserved (if available)

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2 medium white onions, halved and thinly sliced

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3 tablespoons extra-virgin olive oil

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1 1/2 teaspoons ground cumin

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1 1/2 teaspoons ground coriander

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Sea salt and ground black pepper

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2 tablespoons salted butter

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4 garlic cloves, crushed

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1 large potato (about 14 ounces), skin on, cut into 1-inch pieces

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1 teaspoon ground turmeric

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1 quart vegetable or chicken stock

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2 tablespoons sliced almonds

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Coarsely chopped fresh parsley leaves, for serving

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