1 head of cauliflower, washed and cut into bite size flowers
1 onion
3 medium cloves garlic
2 Tbl. olive oil
approx. 4 cups broth (vegetable or chicken)
salt, to taste
Chop onion and garlic and sautée in olive oil until soft. Set aside. Put cauliflower into a large sauce pan or small stock pot and cover top of cauliflower with broth. Boil cauliflower in broth until you can easily stick a fork through it. Drain cauliflower and put in blender or food processor. Add onions, garlic and salt (optional). Blend until creamy and serve!
Makes approximately 3-4 servings (depending on size of cauliflower head).
From the healthy kitchen of Gina Caywood.