Preparation
Step 1
Heat olive oil in a large saucepan. Add garlic and cook for 30 seconds then add cauliflower florets and cook until it starts to brown.
Step 2
Add the spices, parsley and salt, mix and Cook for a minute.
Step 3
Add blanched almonds and cook for another minute. Add the stock and cover the pan with lid and bring it to boil for about 10-15 minutes.
Step 4
When the cauliflower florets get cooked fully, add mustard and using a hand blender blend until smooth.
Step 5
Add corn, lemon juice and cook for extra 2-5 minutes. Pour into serving bowls and serve hot.
