2-3 Servings (if you serve a cup with a good size salad it'll feed 4 though)
Recipe:
1/2 Large Cauliflower (or 1 small one), florets cut up to a medium size (see picture below if you need to gauge size)
3-4 tsp Garlic, diced (3-4 cloves)
1 tsp Salt
1 tsp Pepper
2 tbs Olive Oil
1 tbs Butter, melted
1 14.5oz can Reduced Sodium Chicken Broth, heated before adding to blender
1/4 cup Parmesan/Romano Cheeses shredded
Directions:
Turn oven to 400, in a bowl combine cauliflower, garlic, salt, pepper, oil, and butter. Mix until the cauliflower is well coated then place into a roasted pan or cookie sheet. Cook in the oven until you see nice browning (a dark caramel color) on most of the florets; which is about 20 minutes. Once cooked, get all of the garlic and cauliflower goodness from the pan, place in a blender (or use an immersion blender) with the can of chicken broth and shredded cheese. Here is your warning... anytime you are adding hot liquid to a blender, BE CAREFUL. The heat will want to be released and you might have a lid pop off. I am speaking from past experiences, believe me, clean up is not fun! :) Once it's all blended all together, there you have it, some tasty soup!
