Place the cauliflower florets in a large pot on medium heat, add in 1 cup of chicken stock, cover the pot with a lid and leave to cook for approximately 6 minutes or until the cauliflower florets are very tender. Transfer both the cauliflower and any remaining liquid in the pot to a blender. Add in 1 1/2 cups almond milk and blend until completely smooth. Set aside.

Add the olive oil to the pot and increase the heat to medium high. Remove the chorizo from its casing and add to the pot. Use a wooden spoon to break the meat into small pieces and cook until it is browned. Use a slotted spoon to remove the chorizo from the pot and set aside in a bowl.

Next add the garlic, onion, carrot and celery to the pot, season with salt, pepper and paprika and saute for 5 minutes until the onion begins to soften. Add in the corn and diced potatoes along with 1 cup milk and 2 cups stock. Leave to boil for approximately 10 minutes or until the potatoes are just tender (be sure not to overcook)

Return the chorizo to the pot along with the cauliflower puree and stir until well combined. Leave to simmer for another 1-2 minutes. Add more milk depending on your desired consistency.

Garnish with chopped scallions