Golden Cauliflower Soup with Saffron and Toasted Almond Gremolata

Ingredients

• •1 medium head of cauliflower, chopped into florets
• •2 tablespoons olive oil
• •1 medium yellow onion, diced
• •3 cloves garlic, minced
• •1 teaspoon ground turmeric
• •1 pinch saffron threads, steeped in 2 tablespoons warm water
• •4 cups vegetable stock
• •1 cup coconut milk
• •Salt and pepper to taste
• •1/4 cup sliced almonds, toasted
• •2 tablespoons fresh parsley, finely chopped
• •1 teaspoon lemon zest

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Arrange the cauliflower florets on a baking sheet, drizzle with 1 tablespoon of olive oil, and season lightly with salt and pepper. Roast for 20-25 minutes, turning halfway through, until lightly golden and tender.

2. 2

   While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent.

3. 3

   Stir in the minced garlic and ground turmeric, cooking for 1-2 minutes until fragrant. Add the roasted cauliflower to the pot and mix well.

4. 4

   Pour in the vegetable stock and bring the mixture to a simmer. Cover and cook for 10-15 minutes to allow the flavors to meld.

5. 5

   Blend the soup using an immersion blender or in batches with a countertop blender until smooth and creamy. Stir in the coconut milk and the saffron water, then season with salt and pepper to taste. Keep warm over low heat.

6. 6

   To make the gremolata, combine the toasted almonds, fresh parsley, lemon zest, and a pinch of salt in a small bowl. Mix well to combine.

7. 7

   Ladle the soup into bowls and garnish each serving with a generous sprinkle of the almond gremolata. Serve immediately with crusty bread or your favorite side dish.