1. Preheat the oven to 180°C (356°C).
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2. Roughly chop the cauliflower stalk and florets into similar sized chunks. Toss the cauliflower in olive oil, season with salt and pepper, and bake for 40–50 minutes in a covered baking tray, until tender and cooked through
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3. While the cauliflower cooks, get on with the soup base. Over a low to medium heat, melt a tablespoon of ghee (or other fat) in a medium sized, heavy based saucepan. Sauté the onion with a pinch of salt, until softened and translucent (about 10 minutes). Add the chopped garlic and continue to cook for a few minutes until softened.
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4. Add the turmeric, fenugreek, ginger, chilli flakes and ground almonds cook for 2 minutes until fragrant.
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5. Add the cauliflower and stock. Bring to the boil and simmer for 5 minutes.
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6. Using a stick blender or a food processor, blend until silky smooth.
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7. Stir in the cream and season to taste with salt and pepper.
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8. Serve in warned bowls with a drizzle of chilli oil and some toasted flaked almonds to garnish.
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Bon app! R

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