BellaVitano Cauliflower Soup

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)

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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BellaVitano Cauliflower Soup