Spicy Cauliflower Soup with Almond and Pepper Relish

Serves: 8

Kosher salt
7 cups cauliflower florets (about 1 medium head)
2 tablespoons unsalted butter, divided
¼ cup slivered almonds (toasted) or Marcona almonds, finely chopped
¼ cup diced roasted red peppers
2 tablespoons olive oil
1 tablespoon thinly sliced fresh mint
1 medium clove garlic, minced
½ teaspoon crushed red pepper flakes (optional)
Freshly ground black pepper

Bring 6 cups water to a boil in a 4-quart pot over high heat. Add 1 teaspoon salt, then add the cauliflower and boil until very tender, 10 to 12 minutes. Drain the cauliflower in a colander set over a large bowl to catch the cooking liquid and let the cauliflower cool slightly.

Working in 2 batches, purée each batch of cauliflower with about 2 cups of the cooking liquid and 1 tablespoon of the butter in a blender until very smooth. Start out using less of the cooking water so you reach the desired consistency. Season to taste with salt. You can make the soup up to 4 hours ahead.

In a small bowl, combine the almonds, peppers, oil, mint, garlic and pepper flakes. Season to taste with salt and pepper. The relish can be made up to 1 hour ahead.

When ready to serve, gently reheat the soup over medium-low heat. Ladle into warm bowls and garnish each serving with a spoonful of the almond relish.  Serve and Enjoy!