- Heat oven to 400°F.
- Arrange cauliflower, cauliflower leaves and onions on a large baking sheet.
- Drizzle with olive oil; sprinkle with cumin, coriander, salt and pepper.
- Using your hands, mix together, then arrange in an even layer.
- Roast until cauliflower is browned and cooked through but still has some bite, about 25 minutes.
- Meanwhile, melt butter in a large saucepan over low heat.
- Add garlic and cook until fragrant, about 3 minutes.
- Stir in potato and turmeric, add broth and bring to a simmer over medium heat.
- Cover and cook until potato is soft, about 10 minutes.
- When cauliflower is done, reserve 1 cup cauliflower for topping; add remaining cauliflower and onions to soup.
- Simmer and cook until flavors combine, about 5 minutes.
- Blend with an immersion blender until smooth.
- To serve, ladle soup into bowls and top with reserved cauliflower, almonds and parsley.
Serves 6.
Approximate Nutrient Analysis per serving:
240 calories, 13 g fat, 4 g saturated fat, 10 mg cholesterol, 600 mg sodium, 25 g carbohydrate, 6 g fiber, 6 g sugar, 8 g protein
