Chefs Nectar, Moroccan Spiced Cauliflower Soup

Ingredients for making the soup

• 3 pounds whole cauliflower (about 1 1/2 medium heads or 8 cups of florets)
• 6 medium garlic cloves
• 6 tbsp extra-virgin olive oil,
• 1 3/4 tsp koshar salt divided
• 1 large yellow onion
• 1 carrot
• 6 to 7 cups vegetable broth (made of leftover of the vegetables)
• 1 1/2 tsp cumin
• 1 1/2 tsp coriander
• 1 tsp ground ginger
• 1 tsp turmeric
• 1 tsp cinnamon
• 1/4 tsp black pepper
• Sliced green onion, garlic flakes and florets, for garnish
• 1 tsp cream

Instructions

1. Preheat the oven to 220 degree Celsius.
2. Cut the cauliflower into florets. Peel the garlic, keeping the cloves whole. Place the cauliflower and garlic in a large bowl and stir together with 3 tablespoons olive oil and 1 tsp Kosher salt Line a baking sheet with parchment paper or a silicon mat, and place the cauliflower in an even layer on top. Roast for 30 to 35 minutes until lightly blackened and very tender, stirring once.
3. Peel onions and cut into dices and diced carrots
4. In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium high heat. Saute the onion and carrot until the onion is translucent, about 5 minutes. Add 6 cups vegetable both and the cumin, coriander, ginger, turmeric, cinnamon, and black pepper, and bring it to a boil. Simmer for 10 to 15 minutes while the cauliflower roasts.
5. When the cauliflower is done, use a spoon to remove about 3/4 cup of the smallest florets for the garnish. Then pour the remaining roasted cauliflower and garlic into the broth mixture. Add 1 cup broth, 1 tablespoon olive oil, and 3/4 teaspoon koshar salt, Puree with an immersion blender until smooth (or pour into a blender and blend until smooth, taking care that the liquid is very hot).
6. Serve immediately, topped with the reserved cauliflower, sliced green onions, additional olive oil (if desired), and a sprinkle of paprika.

Please Note

Garnished it with cream and fried garlic and cauliflower florets