1 large cauliflower, cut into florets
¾ cup whole almonds
2 tablespoons olive oil
1 leek, rinsed and chopped
2 cloves garlic, chopped
6 cups vegetable stock
finely grated zest and juice of 2 lemons
1 teaspoon sea salt
1 teaspoon ground pepper
fresh or dried thyme
Preheat the oven to 180 degrees Celcius.
Place the cauliflower florets and almonds on a baking tray, drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast for 20 minutes or until the almonds are golden. Remove from the oven and set aside.
Heat the remaining oil in a large saucepan over medium heat. Add the leek and garlic and cook for 2-3 minutes, stirring until softened. Add the roasted cauliflower and almonds, add the stock and bring to the boil.
Reduce heat to low and simmer for 20 minutes, then add the lemon zest and juice, salt and pepper.
Transfer to a food processor or use a stick blender to process until smooth.
Serve with thyme on top.