Ingredients
1 large head cauliflower (about 3-1/2 pounds), broken into florets6 cups vegetable stock3/4 cup sliced almonds, toasted and divided 1/2 cup plus 2 tablespoons minced fresh cilantro, divided 2 tablespoons olive oil1 to 3 teaspoons harissa chili paste or hot pepper sauce1/2 teaspoon ground cinnamon1/2 teaspoon ground cumin1/2 teaspoon ground coriander1-1/4 teaspoons salt1/2 teaspoon pepperAdditional harissa chili paste, optional
Preparation
In a 5- or 6-qt. 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.
