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NY Times 

Roasted Cauliflower Soup - NYT

large head cauliflower, stem discarded, florets cut into 2-inch pieces, leaves reserved

medium white onions, halved and thinly sliced

extra-virgin olive oil

½ teaspoons ground cumin (more)

½ teaspoons ground coriander (more)

Sea salt and ground black pepper

salted butter

small garlic cloves, crushed

large potato (about 14 ounces), skin on, cut into 1-inch pieces

ground turmeric (more)

vegetable stock

sliced almonds

Coarsely chopped fresh parsley leaves, for serving

1. Heat the oven to 400 degrees. Arrange the chopped cauliflower, any cauliflower leaves and the onions on a large baking sheet. Drizzle with the olive oil and sprinkle with cumin, coriander, 1 teaspoon salt and 1/2 teaspoon pepper. Use your hands to mix everything together, then arrange in an even layer. Roast until the cauliflower is browned and cooked through but still has some bite, about 25 minutes.

2. Meanwhile, melt the butter in a large saucepan over low heat. Add the garlic and cook until fragrant, about 3 minutes. Stir in the potato and turmeric, add the stock and bring to a simmer over medium heat. Cover and cook until the potato is soft, about 10 minutes.

3. When the cauliflower is done, reserve about 1 cup cauliflower for the topping (including leaves, if you have them) and add the remaining cauliflower and onions to the soup. Return the soup to a simmer and cook until flavors meld, about 5 minutes. Blitz with an immersion blender until smooth. Taste and adjust the seasoning.

4. Toast the almonds in a dry skillet over low heat, stirring occasionally, until golden, about 4 minutes. When you are ready to serve, ladle the soup into warmed bowls. Top with the reserved roasted cauliflower and a scattering of almonds and parsley.