I started with a head of cauliflower which I washed and chopped into florets; the onion I roughly minced. Food.com provided the recipe- it was the easiest I could find. I used butter and a whole onion as well as substituting turkey stock for the chicken stock called for.

In the past I’ve used arrowroot powder to thicken soup but this time I followed the recipe, used 2 tablespoons wheat flour and the consistency was good.

Cooking and prep time was maybe an hour and the recipe was so minimal it didn’t even say salt to taste but I added Himalayan salt and fresh ground black pepper. It didn’t call for immersion blending either so I ate it chunky and it was fine that way, though for freezing you would want to blend it.

I garnished with grated aged Parmesan cheese and shaved Welsh cheddar but crispy bacon would be good too. If you wanted it paleo style you could substitute coconut cream and oil and it would taste just as good.

It turned out mighty tasty, (or as Ina Garten might possibly say could she but taste it: ‘Perfect!’), and unbelievable easy. I froze about a quart.

INGREDIENTS
4 cups cauliflower, chopped into florets
4 tablespoons butter
1 medium yellow onion, minced
2 tablespoons flour
2 cups turkey stock (Trader Joe’s organic)
1/2 cup milk and 1/2 cup heavy cream

DIRECTIONS
In large pot melt butter.
Sauté onion until tender on medium heat.
Add cauliflower florets. Sauté cauliflower and onion for about 2 minutes.
Sprinkle flour over butter and veggie mixture.
Sauté for 1 minute.
Add stock.
Stir until combined.
Cover and cook on medium heat for about 20 minutes or until cauliflower is tender.
Add milk and cream, cook for about 10 minutes on low heat.
Salt and pepper to taste, garnish and serve.

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