Remove the core from the cauliflower and chop it into florets. Heat the olive oil in a heavy stock pot and saute the cauliflower, apple, onion, ginger, curry powder and cardamom for about 5 minutes, stirring constantly. Cover and steam for another 5 minutes, stirring often.
Uncover and add the stock. Bring up to a boil. Then turn down the heat and simmer for 10 minutes, or until the cauliflower is tender. Turn off the heat and add the milk, yogurt, and salt.
Puree the soup in batches in a food processor or blender until completely smooth.
Push the soup through a mesh sieve, using the back of a large spoon to force as much of the soup through as possible. Discard any leftover solids. Taste the soup and adjust the seasonings.
Chill the soup until cold.
Serve ice cold in small bowls or glasses, garnished with the herbs, almonds, and an edible blossom.
To toast the sliced almonds, heat them in a small frying pan, stirring constantly, until they start to turn golden. Be careful, they can burn easily.
recipe adapted from Williams Sonoma
https://theviewfromgreatisland.com/chilled-cauliflower-yogurt-soup/ June 11, 2014