Cauliflower Soup , Pickled Cauliflower And Roasted Almonds

• Cauliflower soup
• 1 cauliflower into florets
• 4 cups vegetable broth
• 1 onion, finely chopped
• 1 tablespoon canola oil
• 1/4 teaspoon of salt
• The Garnish : Marinated Cauliflower
• half cauliflower, cut into florets
• 1 cup white vinegar or neutral
• 1 teaspoon turmeric
• 1/2 cup sugar
• 2 pinches of coarse salt

1. In a saucepan over medium heat , cook an onion in oil until translucent. Add the cauliflower and vegetable broth , then bring to a boil . Cover and simmer about 10 minutes or until cauliflower is tender.
2. In a blender , reduce all until smooth.
3. Add salt and pepper to taste.
4. For the garnishing: rnAdd the marinated cauliflower florets, toasted slivered almonds and your best olive oil.
5. In a sauce pan, bring vinegar, sugar, turmeric and salt to a boil. Remove from heat and let it cool to room temperature.
6. Put the cauliflower florets in an airtight container (I use a Mason jar ) and pour the pickling liquid. Refrigerate until needed.
7. As long as the cauliflower is submerged, you can keep it in the refrigerator for a few weeks.

cauliflower soup, cauliflower, vegetable broth, onion, canola oil, salt, cauliflower, cauliflower, white vinegar, turmeric, sugar, salt

Taken from food52.com/recipes/32904-cauliflower-soup-pickled-cauliflower-and-roasted-almonds (may not work)