Cauliflower Soup with Marcona Almonds and Piquillo Pepper Relish

This soup is so silky and delicious, and definitely going to be one of my new "go to" recipes. It's one of those that taste like you worked all day but hardly took any time or effort. I doubled the pepper relish in case I wanted extra for either the soup or just to have on hand for sandwiches or a topping for a salad.

Kosher salt

butter kosher salt black peppercorns jarred piquillo peppers olive oil mint garlic crushed red pepper flakes

1-3/4 lb. (6 to 7 cups) cauliflower florets (from 1 medium head)
4 Tbs. unsalted butter (I used 3 Tbs., I think even cutting down to 2 Tbs would be fine)
Freshly ground black pepper
1/4 cup Marcona or regular almonds (roasted and salted), finely chopped
1/4 cup jarred piquillo peppers or roasted red peppers, rinsed, seeded, and finely diced
2 Tbs. extra-virgin olive oil
1 Tbs. thinly sliced fresh mint
1 medium clove garlic, minced
1/2 tsp. crushed red pepper flakes

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Bring 6 cups water to a boil in a 4-quart pot over high heat. Add 1 tsp. salt, then add the cauliflower and boil until very tender, 10 to 12 minutes. Drain the cauliflower in a colander set over a large bowl to catch the cooking liquid and let the cauliflower cool slightly.

Working in 2 batches, purée each batch of cauliflower with 2 cups of the cooking liquid and 2 Tbs. of the butter in a blender until very smooth. Season to taste with salt. (The soup can be made up to 4 hours ahead.)

In a small bowl, combine the almonds, peppers, oil, mint, garlic, and pepper flakes Season to taste with salt and pepper. (The relish can be made up to 1 hour ahead.)

When ready to serve, gently reheat the soup over medium-low heat. Garnish each serving with a spoonful of the almond relish.