1cupcauliflower crumbs, (either blitz cauliflower in your food processor or very finely chop)
1clovegarlic, crushed or finely grated
1tspsmoked paprika, or substitute plain paprika and 1/2 tsp liquid smoke
Pinch of cayenne pepper
Salt and pepper to taste
For the soup:
Heat 2 tbsp olive oil in a deep saucepan that has a lid.
Add onion and garlic and cook until soft and beginning to colour.
Add potato, cauliflower and vegetable stock. The stock probably won't be quite enough to cover the cauliflower - but it'll cook down as it softens. Season with a little salt and pepper before bringing to a simmer, covering and cooking for about 10 minutes, or until potato and cauliflower are soft.
While the soup is cooking, make your crumb topping.
Once potato and cauliflower are soft, add walnuts, almond milk and cayenne pepper to the saucepan. Stir to combine, then remove from heat.
Use a food processor or blender to blend until smooth, you may need to do this in batches. Return pureed soup to the saucepan, taste to adjust for seasoning and stir through the sherry vinegar. Bring back up to heat to serve.
Serve topped with a generous spoonful of crumb topping and a sprinkle of finely chopped parsley.
For the crumb topping:
Heat 2 tbsp of olive oil in a frypan (skillet), to a moderate heat.
Add all remaining ingredients and fry for 5-10 minutes, stirring often. You want the crumb to be crispy, golden and deeply flavoured.