Rub cumin powder, salt and olive oil over the cauliflowers.
Heat a pan and add the onions and garlic. Toss for a few seconds and add the cauliflower florets along with the oil and spread in the pan.
Don't overcrowd the pan. Keep it on high flame for four to five minutes while stirring.
Then over medium heat, let the cauliflower cook. You can cover for four to five minutes. Don't let any moisture come out since we want to roast. Turn them around every once in a while for even cooking.
If the garlic and the onions have been roasted before, take them out.
Once the cauliflower florets have become soft and toasty on the edges, take them off the heat.
Keep 4-5 florets for later use and blend the rest of the cauliflower florets with the onions and garlic into a fine puree.
Transfer the puree to a pan and add vegetable stock or broth. Give it a boil and adjust seasoning.
Serve with roasted almonds, herbs of your choice and sliced cauliflower florets.