1. Cut the cauliflower into small florets. 2. Heat oil in a large pan over medium-high heat and fry ground cinnamon, cumin and coriander and 2 tablespoons harissa paste for 2 minutes. 3. Add the cauliflower, broth and 2 oz. of the almonds. Cover and cook for 20 minutes until the cauliflower is tender. 4. Blend soup with a stick blender, or in batches in a blender until smooth. Return to heat. 5. Ladle into warm bowls and drizzle with remaining harissa and a sprinkle of remaining almonds. ---------------------------------------------------------------------------
Nutrition
Ingredients
