A wonderful winter warmer with a hint of spice and the classy subtlety of almonds.


  • 1 medium cauliflower with outer leaves intact

  • 50g/2oz butter

  • 2 medium onions, roughly chopped

  • 1.5 litres/2 pints 13fl oz vegetable stock

  • 50g/2oz ground almonds

  • ½ tsp grated nutmeg

  • 100ml/3½fl oz double cream

  • To Garnish

  • fresh parsley, chopped

  • flaked almonds, toasted


  • 1.

    Roughly chop the cauliflower along with the best of the green leaves.

  • 2.

    Met the butter in a pan and sauté the onions and cauliflower for at least 10 minutes, or until golden brown.

  • 3.

    Add the stock and bring to the boil. Reduce the heat to a simmer and add the ground almonds and nutmeg. Cover and simmer for 15-20 minutes.

  • 4.

    Transfer the mixture into a blender and add the double cream. Blend until smooth.

  • 5.

    Serve in warm bowls and sprinkle with chopped parsley and the flaked, toasted almonds.

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