Ingredients

• 1 large cauliflower, about 1 1/2 lb (680 g) trimmed florets
• 3 tbsp olive oil, divided
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups low-sodium vegetable stock, plus more to adjust
• 1 cup pasteurized camel milk
• 3/4 tsp fine salt, divided, plus more to taste
• 1/4 tsp ground black pepper
• 2 tbsp toasted sliced almonds, to garnish

Method

1. Heat the oven to 425°F (220°C). Cut cauliflower into roughly 1 1/2-inch florets; toss with 2 tablespoons oil and 1/4 teaspoon salt. Spread in a single layer on a large rimmed baking sheet.
2. Roast for 25 to 30 minutes, turning once, until tender and browned at the edges. Use two trays if necessary to avoid crowding.
3. While the cauliflower roasts, heat the remaining tablespoon oil in a saucepan. Cook onion over medium heat for 5 to 7 minutes until soft; add garlic and stir for 30 seconds.
4. Add roasted cauliflower and stock. Bring to a gentle simmer and cook 10 minutes until the florets are soft enough to blend easily.
5. Blend with an immersion blender until smooth. Add stock 1/4 cup at a time if the base is too thick; if using a countertop blender, work in vented small batches.
6. Remove from direct heat and stir in camel milk, remaining salt and pepper. Warm gently if needed, taste and adjust seasoning, then portion and garnish with toasted almonds.