A wonderful winter warmer with a hint of spice and the classy subtlety of almonds.
Roughly chop the cauliflower along with the best of the green leaves.
Met the butter in a pan and sauté the onions and cauliflower for at least 10 minutes, or until golden brown.
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.
Transfer the mixture into a blender and add the double cream. Blend until smooth.
Serve in warm bowls and sprinkle with chopped parsley and the flaked, toasted almonds.
Trending This Week