Cauliflower Soup

This is my absolute favorite soup so far. I really like cauliflower, especially when it is gently crisped with Indian spices. This is a curried, creamy soup of cauliflower that is surprisingly filling with some bread. It's the definition of creamy, comforting deliciousness.

Ingredients (serves 4 as a main dish):

1. 1 large head of cauliflower, broken into florets
2. 2.5 tablespoons olive oil
3. 1 teaspoon Italian seasoning (usually a mix of dried herbs and garlic)
4. 1 red onion, chopped
5. 2 cloves of garlic, chopped
6. 1.5 teaspoons curry powder / masala powder of your choice
7. 5 cups vegetable broth / stock (or just water)
8. 1/2 cup milk or half & half
9. 3/4 teaspoon salt or as needed
10. 1/4 cup almonds, coarsely ground
11. 1 teaspoon freshly cracked black pepper

Preparation:

1. Preheat oven to 450 F. Mix 1.5 tablespoons olive oil, 1/4 teaspoon salt and cauliflower and place on a baking sheet. Roast for 35-40 minutes, stirring the cauliflower mid-way. 
2. Heat remaining oil in a soup pot. Add Italian seasoning and onion and saute on medium heat until onions turn translucent.
3. Add garlic and saute for a couple of minutes.
4. Add freshly roasted cauliflower and stir to mix. 
5. Add salt, curry powder and mix. 
6. Add vegetable stock or water and cook on medium heat for 15 minutes. Reduce heat and simmer the soup for another 5 minutes.
7. Remove from heat and add milk / half & half and mix.
8. Puree the soup to a consistency of your choice. 
9. Finally garnish the soup with pepper and ground almonds and serve hot with a slice of baguette or just plain old bread.

 
The almonds give a nice nutty bite and texture to the soup. Add some cheese for a creamier version.