| 1. |
Dice onion, 2 cloves garlic and one medium to large head of cauliflower. |
| 2. |
Sauté onion and garlic (salt and pepper) in 1 tablespoon of olive oil over medium heat until soft (about 5 minutes). |
| 3. |
Add cauliflower and chicken broth and bring to a low boil. Cook about 10-15 minutes until cauliflower is soft. |
| 4. |
Use immersion blender or add small amounts at a time to a regular blender (very small amounts or this could blow the top off of the blender) until soup is smooth and creamy. Return to pot. |
| 5. |
Season with a pinch of nutmeg, salt and pepper to taste, a dash or two of cayenne (again to taste). |
| 6. |
Add 1/4 - 1/2 cup of fat free half and half (can use milk or real half and half or even cream if you're not really worried about calorie/fat content). add 1/4 cup or so of good quality parmesan cheese (a nice Gouda or even Swiss would probably work just fine). |
| 7. |
Simmer over low heat - do not boil after adding milk - for 10 or 15 minutes just to heat thoroughly, melt cheese and meld flavors. |
| 8. |
Garnish with additional pepper, chives, sprinkle of cheese or maybe even some chopped bacon. |
