Roasted cauliflower stew with almonds

Slice the onion into thin slices and finely chop the garlic. Preheat the oven to 220 ° C. Cut small florets of cauliflower from the stalk and divide them with the onion and almonds in the roasting pan. Sprinkle with some (sea) salt.

Mix the garlic with curry powder and olive oil in a bowl and sprinkle over the cauliflower. Change everything. Slide the roasting pan into the oven and roast the cauliflower brown and cooked for 30-35 minutes. Change regularly.

Peel the potatoes and cut into small pieces. Boil the potatoes in a hefty layer of boiling water with a little salt in 15-20 minutes until done. Meanwhile, roast the shaved almonds in a dry frying pan golden brown and put on a plate. Drain the potatoes and crush them. Add the milk while stirring and stir everything into a smooth puree.

Spoon three-fourths of the cauliflower mixture straight from the oven through the warm puree. Serve the stew with the remaining cauliflower from the roasting pan over it and sprinkle the roasted almonds and parsley over it.