1.5kg cauliflower, broken into florets
2 x 400g cans chickpeas, rinsed and drained
¼ cup olive oil
2 Tbsp curry powder
1 tsp garam masala
1 tsp ground cumin
½ tsp ground coriander
8 cups (2L) chicken stock
Juice of 1 lemon
Sea-salt flakes and freshly ground black pepper, to season
Greek-style yoghurt, baby spinach and chopped smoked almonds, to serve
Preheat oven to 180°C fan-forced (200°C conventional). Grease and line 2 oven trays with baking paper.
In a large bowl, toss cauliflower florets and chickpeas with oil and spices. Divide between trays. Roast for 20-25 minutes, until golden. Reserve 2 cups.
Transfer remaining cauliflower and chickpeas to a large saucepan. Pour stock over and bring to the boil over high heat. Reduce heat to low and simmer, covered, for 20-25 minutes, until very tender.
Using a stick blender, process until smooth. Reheat on low, stirring, for 2 minutes. Stir in juice. Season.
Divide soup between serving bowls. Drizzle with yoghurt and top with baby spinach, reserved chickpeas and cauliflower, and almonds. Serve.