Experiments in Cooking

Moroccan Cauliflower Soup

I was introduced to this recipe by my good friend B who does a lot of experimental cooking and is an amazing cook. I had to try it right away! The first time, I made it with a mix of almonds and cashews, and it was delicious. This time, I made it with just almonds (as written), but I was out of harissa and had to approximate its ingredients. I’m linking the original recipe (which is perfect as is), as well as my most recent version.

The original recipe can be found here (links to BBC Good Food).

Instead of harissa, I used (amounts shown for 1 cauliflower):
1 tsp cumin powder
1/2 tsp coriander powder
1 tsp paprika powder
1 tsp sambal oelek
1 tsp Sriracha

While blending the soup (with an immersion blender) I added 1/4 cup milk and simmered for a minute, giving it a touch of creaminess without the weight. Enjoy!