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