Place all ingredients in a spice grinder, grind until smooth and combined.
(There will be leftovers.)
In a large saucepot on medium heat, add butter, melt.
Add onions, apple and garlic. Sweat for 6-8 min., add Curry Spice Mix and cauliflower, sweat for 8-10 min., stirring occasionally.
Season with salt and pepper.
Cover with water, approx.
cups (1.2L) and simmer for 30 min.
Add cream and gently simmer for an additional 15 min.
Remove from heat. Using an immersion/ stick blender, puree until smooth.
Season with lemon juice, honey and additional salt and pepper if desired.
On a parchment lined baking sheet, place slices of cauliflower.
Place in 180ºF (80ºC) oven for 1 hour until dry and crisp.
Remove from oven, cool and store container with a tight fitting lid.
Preheat oven to 425ºF (220ºC).
Combine all ingredients in a bowl and toss to combine.
Place on a parchment lined baking sheet, bake for 6-8 min. until lightly browned and tender.
In a blender, add cilantro and yoghurt. Puree until smooth.
Place in a container and set aside.
Drain currants. In a bowl, combine Cauliflower Florets, apricots and toasted almonds.
Set aside herbs for final plating.
Assembly: (for one portion)
Ladle Soup in to bowl. Spoon 1-2 tbsp.(15-30ml) of Cilantro Yoghurt in the center of the soup.
Place 2-3 tbsp. (30-45ml) of Garnish mix on top of Cilantro Yogurt.
Finish with fresh mint and cilantro leaves from Garnish, top with Cauliflower Chips.
