1 head of cauliflower
2 Tbs extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 quart low-sodium chicken stock
1/2 cup finely grated Parmesan
Salt and freshly ground black pepper
Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve.
Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, just about 5 minutes.
Add the cauliflower and stock and bring to a boil.
Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes.
Remove from the heat, and using a hand held immersion blender, puree the soup, or puree in small batches in a blender and return it to the pot.
Add the Parmesan and stir until smooth.
Season, to taste, with salt and black pepper. Keep warm until ready to serve.
I had a small bowl of the soup with a small salad on the side. This soup was good, but not great. If I made this again, I may use a bit more cauliflower to make the soup a little thicker. But, I'll enjoy the leftovers for lunch tomorrow.
Hope everyone enjoyed their weekend!