1 medium whole cauliflower cut into pieces, including stems and leaves
100 g whole raw almonds skin on preferred
1 onion chopped
5 cloves garlic minced
3 bay leaves
1/2 rounded tsp grated nutmeg
1 litre vegetable stock or broth
1/2 tsp white pepper
2 tsp Dijon mustard more to taste
2 tbsp nutritional yeast optional; more to taste
Optional soup toppings
Lemon thyme leaves and flowers
Bits of roasted cauliflower and almonds
Extra virgin olive oil or smoked oil
Preheat your oven to 180 C fan/200 C/400 F. Line a large baking tray with gently
crumpled foil. You will be oiling the cauliflower and onions so this step might not be
necessary, depending on your baking tray.
Toss the cauliflower pieces and chopped onion in all but one teaspoon of the oil, and lay in
an even layer on your baking tray(s). Pop it in the oven to roast for 25 minutes. At the same
time, put the almonds on another tray and roast them for eight minutes in the lowest/coolest
part of your oven. Save back a few toasted almonds to cut up for garnish.
When the cauliflower and onions are halfway through their roasting, heat the remaining oil
in a large, lidded saucepan over a low-medium flame. Add the garlic, and sauté for two
minutes or so before adding the roasted almonds, bay leaves, nutmeg, white pepper and
vegetable stock; bring to a fast simmer. Add the cauliflower, saving back some small bits for
Turn the soup down to simmer and place the lid on the pot. Simmer for 20 minutes. Take
off the heat. Stir in the Dijon mustard and nutritional yeast, if using. Remove the bay leaves
before the next step.
Use an immersion blender (hand-held) to blitz the soup. Or, transfer in batches to a food
processor or blender to blend until creamy-smooth. Taste for seasoning, adjusting as needed.
Serve warm rather than hot with the suggested garnishes of fried garlic, bits of cauliflower
and nuts and some lemon thyme. Or drizzle with a swirl of yogurt.