July 6, 2014
This recipe also works great as a Vegan soup,
This recipe also works great as a Vegan soup,
Ingredients
1 Tablespoon garlic infused olive oil (or regular olive oil)
1 medium onion, diced
1 head cauliflower, broken into florets
salt to taste
4½ cups water, divided
Freshly ground black pepper, to taste
½ cup BellaVitano Gold cheese, shredded (Or another hard Italian cheese like Parmesan or asiago)
Directions
Heat the olive oil in a heavy-bottomed pan. Cook the onion in the olive oil over medium low heat until transparent, about 5 minuets.
Add the cauliflower, salt to taste, and 1/2 cup water. Raise the heat to medium high, cover the pot tightly and stew the cauliflower, stirring occasionally, for 20 minutes, or until tender.
Then add another 4 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.
Working in batches, purée the soup in a blender until smooth and creamy. Reheat the soup and gradually stir in the cheese until melted.
Serve hot, drizzled with garlic infused olive oil and freshly ground black pepper.
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