Roasted Cauliflower Soup

Toss the cauliflower florets with olive oil, salt and pepper. Roast for 25 to 30 minutes.

Saute onion and garlic in olive oil, then add the roasted cauliflower.

Add the turmeric, cumin and Aleppo pepper or paprika.

Add the vegetable stock and cook for 15 minutes.

Using an immersion blender or a regular one, blend the soup until smooth.

Top with roasted cauliflower and parsley. Enjoy!