Instructions

1. Chop the cauliflower into florets and add to a large pan along with a pinch of saffron/turmeric, garlic and vegetable stock (keeping a couple of tiny florets aside to use as a garnish)
2. Gently simmer for 20 minutes, until the cauliflower has softened
3. Add the ground almonds, lemon zest and unsweetened almond milk before blending the soup with a hand-blender (or you could use a normal blender) until smooth or to your preferred texture
4. To serve, add some of the oil to a fresh pan with the left over cauliflower florets and saffron/turmeric and fry until tinged golden brown - use these to garnish the soup with a drizzle of oil and black pepper!
5. Enjoy!