1/2 white onion, chopped
1 cup fresh garlic cloves, whole
1 cauliflower head, chopped into pieces
2 teaspoons apple cider vinegar
2 teaspoons olive oil
1 tablespoon cilantro
1 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon crushed black pepper
6 cups stock, I used chicken but you can use vegetable stock if needed
Scallions to garnish
I used my insta pot for this one but you can always use a stock pot.
Add the olive oil and let heat, then add the white onions let cook for 2/3 minutes and add the garlic cloves and cook for another 2/3 minutes.
Now it's time for the cauliflower and cilantro and cook down for 3/5 minutes.
Add all your spices mix well and then pour in your stock of choice.
Cook on pressure cook for 15 minutes on medium heat. If you're cooking it in a stock pot simmer for 35/40 minutes.
Let the soup cool for 10/15 minutes then transfer to a blender or use an emersion blender to make it silky smooth.
Top with some scallions and serve!