1 medium sized head cauliflower
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 quart (4 cups) chicken stock or vegetable stock
1/2 cup finely grated or shredded Parmesan
salt and freshly ground pepper
Step 1: Remove the leaves and thick core from the cauliflower and rinse. Coarsely chop the cauliflower and set it aside.
Step 2: Heat the olive oil in a large saucepan over medium heat. Once the oil, is heated, add the onion and garlic. Cook until softened but not browned, about 5-8 minutes.
Step 3: Add the cauliflower and stock and bring to boil. Reduce the heat to a simmer, cover and cook until the cauliflower is very soft and falling apart (15-20 minutes).
Step 4: Remove from heat and puree the soup with a hand-held blender (or puree in small batches in a blender) and return to pot. Add the Parmesan and stir until smooth. Season to taste and serve.
Source: Marin Mama Cooks