For the soup:

• 1 large cauliflower, or 2 small cauliflower, stems and leaves removed roughly chopped into florets
• 2 onions roughly chopped (reserve 1/4 of an onion for fried onion topping)
• 1 tablespoon olive oil
• 2 tbsp turmeric- divided in to 1 tbsp for baking and 1 tbsp for the soup
• 2 tsp cumin
• 2 tsp coriander
• 1 tsp dill
• 1 tsp cayenne pepper
• 1 tsp salt
• 1 tsp pepper
• 4 cloves of garlic, minced 
• 1 potato, chopped in to 1 inch piece
• 1/3 cup tahini
• 1  bay leaf

For topping:

• 1/4 onion reserved, cut into strips
• 2 tbsp flour
• 1/4 cup grapeseed oil
• 1 lemon
• 1/4 cup each finely chopped dill & parsley
• 1/4 cup toasted pine nuts