Ingredients

The following ingredients have 5 Servings
  • 2-3 tablespoons olive oil
  • 1 head of cauliflower, cut into florets
  • 1 medium onion, diced
  • 5 cloves garlic, peeled whole
  • 3 cups vegetable stock (or chicken stock)
  • 1/2 cup half and half cream
  • 1/3 cup of Parmesan cheese, freshly grated 
  • salt and pepper (to taste)
  • fresh herbs, thyme or rosemary
  • Parmesan cheese
  • cream
  • olive oil

Instruction

  • Heat olive oil in a large stockpot over medium heat.
  • Add cauliflower, onion, and garlic and sauté until the vegetables have caramelized, roughly 15 minutes.
  • Add stock and reduce the heat to medium-low and simmer for about 20 minutes or until the cauliflower florets are soft and tender.
  • Use an immersion blender to puree then soup until smooth. You can also transfer the soup to a food processor or blender and puree until smooth. You may need to add some water to get it going in the blender. Then, pour the soup back into the pot.
  • Stir in the cream and Parmesan cheese and simmer for 1-2 minutes.
  • Season with salt and pepper to taste.
  • Add toppings if desired, and serve immediately.