Published: by Absolutely Recipes, in the recipes category.

Moroccan Cauliflower & Almond Soup Recipe.

Ingredients:

1 large head cauliflower (about 3-1/2 pounds), broken into florets
6 cups vegetable stock
3/4 cup sliced almonds, toasted and divided
1/2 cup plus 2 TBSPs minced fresh cilantro, divided
2 TBSPs olive oil
1 to 3 TSPs harissa chili paste or hot pepper sauce
1/2 TSP ground cinnamon
1/2 TSP ground cumin
1/2 TSP ground coriander
1-1/4 TSPs salt
1/2 TSP pepper
Additional harissa chili paste, optional

Recipe Instructions:

In a 5- or 6qt slow cooker, combine cauliflower, vegetable stock, 1/2 cup almonds, 1/2 cup cilantro and the next 7 ingredients.
Cook, covered, on low until cauliflower is tender, 6-8 hours.

Puree soup using an immersion blender.
Or cool slightly and puree soup in batches in a blender; return to slow cooker and heat through.
Serve with remaining 1/4 cup almonds and 2 Tbsp.
cilantro and, if desired, additional harissa.

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