45 grams ginger (6cm) - peeled; two-thirds roughly grated and the remaining third cut into thin slices, about 3mm thick
175 grams cauliflower - broken up into 2cm florets
325 grams cucumber - peeled, seeded, and roughly chopped
1 garlic clove - crushed
250 grams Greek-style yogurt
1 tablespoon lemon juice
30 olive oil
35 grams sliced almonds
1 teaspoon dried mint
Pour 400ml of water into a medium saucepan and add the fresh mint sprigs, the thinly sliced ginger, and 2 tsp salt. Bring to a boil, then add the cauliflower and blanch for 2–3 minutes, until just cooked but still al dente. Drain and set aside. Discard the mint and ginger.
Place the cucumbers in an upright blender or food processor with the grated ginger, garlic, yogurt, lemon juice, 1 tsp salt, and ½ tsp white pepper. Blitz until smooth, then chill in the fridge for at least 1 hour.
Heat the oil in a small skillet over medium heat and add the almonds. Cook for 3–4 minutes, stirring often, until the almonds are a light golden brown. Transfer to a separate bowl and stir in the dried mint. Add a pinch of salt and set aside to cool.
When ready to serve, divide the cauliflower florets among four bowls and pour the chilled soup over them. Spoon the almond mix on top and serve.