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Roasted Cauliflower Soup
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
  • 1½ teaspoons ground cumin
  • 1½ 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
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