- Cut the cauliflower into small florets.
- In a large pan, heat the olive oil, ground cinnamon, cumin, coriander and harissa paste for two minutes in a large pan. Then add the cauliflower, stock and Crazy Jack Almonds.
- Cover and cook for 20 minutes until the cauliflower is tender.
- Blend the soup in a blender or liquidiser until completely smooth, then serve with a drizzle of harissa and an extra sprinkle of Crazy Jack Almonds.
Ingredients:
Serves 4
1 large cauliflower
2tbsp olive oil
Half a tsp ground cinnamon
Half a tsp ground cumin
1 tsp dried coriander
2tbsp harissa paste, plus extra to serve
1litre hot vegetable stock
50g Crazy Jack Flaked Almonds (toasted), plus extra to serve
