Marokańska zupa kalafiorowa

1 large cauliflower
2 tbsp olive oil
½ tsp each ground cinnamon, cumin and coriander
2 tbsp harissa paste, plus extra drizzle
1l hot vegetable or chicken stock
50g toasted flaked almonds, plus extra to serve



Cut the cauliflower into small florets. Fry olive oil, ground cinnamon, cumin and coriander and harissa paste for 2 mins in a large pan. Add the cauliflower, stock and almonds. Cover and cook for 20 mins until the cauliflower is tender. Blend soup until smooth, then serve with an extra drizzle of harissa and a sprinkle of toasted almonds