Cauliflower cream soup with sun-dried tomatoes and harissa

Colored cauliflower, Coriander, Olive oil, Cooking salt, Black pepper, Thyme, Tomato, Harissa paste, Butter, Onion, Nutmeg, Garlic, Tomato paste, Chicken broth, Lemon, Cilantro, Parsley, Almond

Slice: 20 min, Bake in the oven: 40 min, Fry: 10 min, To boil: 15 min, Cooking: 5 min

Break the cauliflower (1 head) into small florets and transfer them to a large bowl.

Add ground coriander (1 tsp), 3 tbsp of olive oil, half a bunch of thyme, season with salt and pepper, then gently mix.

Spread the cauliflower in a single layer on a parchment-lined baking sheet.

In a separate bowl, mix halved plum tomatoes (400 g), seeded, half a bunch of thyme, 1-2 tbsp of harissa paste, and 2 tbsp of olive oil. Season with salt and place on the baking sheet cut side up.

Preheat the oven to 220 degrees and bake both trays.

After 20 minutes:

• carefully flip the cauliflower;
• flip the tomatoes as well, gently peel off the skin, and brush them with the remaining harissa;

Continue baking for another 15-20 minutes until golden brown.

While the tomatoes are roasting, place a heavy-bottomed pot over medium heat and add a mixture of olive oil (1 tbsp) and butter (30 g).

Sauté the chopped onion (1 piece) until translucent, then add grated nutmeg (1 tsp), minced garlic (4 cloves), and tomato paste (1 tbsp).

Add the roasted cauliflower to the pot, pour in chicken or vegetable broth (1.5 l), and cook for 10-15 minutes.

After that, use an immersion blender to puree the soup until smooth.

Serve the soup hot, garnished with:

• dried tomatoes;
• lemon zest and a few drops of lemon juice;
• a few sprigs of cilantro and parsley;
• toasted almond flakes.