Cream of Cauliflower Soup

In a 5-quart heavy-bottomed pan over medium heat, saute onions, garlic, cauliflower, and salt in olive oil, stirring often, until caramelized. This should take about 15 minutes. Add chicken stock and scrape up all the brown bits from the bottom of the pan. Lower heat, cover pan, and simmer gently for about 30 minutes.

Transfer everything from the pan into a blender jar. Add cheese, cream, and pepper; blend on low until desired consistency is reached. Pour into serving bowls.

I like to garnish garnish with crunchy croutons, a drizzle of extra virgin olive oil, and freshly nipped chives.