Creamy Vegan Cauliflower Soup with Almond Milk & Toasted Almond Harissa Drizzle by Foodie’s Chef Lau

Ingredients

• The Soup
• 1 large white onion, about 9-10 ounces whole
• 1 large head cauliflower (I used a nearly 3-pound head, you may have to adjust liquids accordingly.)
• 4-5 tablespoons vegetable and/or olive oil mix
• 2 medium cloves garlic, peeled and thinly sliced
• 2-3 cups water (plus more as needed
• 4-5 cups, Of unsweetened & unflavored almond milk
• Kosher salt & fresh ground pepper to taste
• The Drizzle
• 1/3 cup chopped parsley about 1u20442 standard bunch)
• 1/3 cup sliced almonds, toasted and cooled to room temperature 2 tablespoons mild honey
• 2 tablespoons (or a bit more) of hot water
• 1 teaspoon harissa paste (or a pinch of crushed red pepper flakes) Pinch of grated lemon rind
• Few drops of fresh lemon juice, to taste