This rich and creamy slow cooker Moroccan Harissa Cauliflower Soup will make your home smell amazing! With exciting flavour from warm North African spices, this cauliflower and almond soup is vegan, paleo, Whole30, and keto approved. Adjust the level of spice to your family's tastes.
In a 3.5 quart slow cooker, combine cauliflower, vegetable stock, ¼ cup almonds, 2 tablespoons cilantro, and the remaining ingredients. Cook covered on high for 3 - 4 hours or until cauliflower is tender.
Purée the soup in batches in a blender, or use an immersion blender.
Reheat in bowls or mugs if necessary. Garnish with remaining toasted almonds, chopped cilantro, a pinch of dried chili flakes and extra harissa paste, if desired.
Toasting almonds heightens their flavour. Toast in a skillet over low heat just until they start to brown, stirring occasionally. Remove from heat quickly, as they will continue to brown in the skillet.