Cauliflower is so versatile, light and tasty! I've been experiment with a few different recipes. Here is my take on a cauliflower soup...and I think it came out pretty good! I finished off my serving with a little truffle oil. This added a little decadence to this light soup.
half a head of cauliflower, chopped
1 large garlic clove, sliced
½ white onion, diced
optional: truffle salt, truffle oil
Steam the cauliflower until tender, not too mushy. Sauté the sliced onion in a little olive oil on a medium heat for a few minutes. Add the garlic. Continue to sauté until fragrant. Put everything in a blender. Add water or your favorite vegetable stock until desired consistency (not too thick!) Season with fresh cracked pepper and himalayan pink salt. Return the cauliflower mixture to the pot and simmer the for 15-20 minutes, I added some truffle salt to my portion and topped it off with a little truffle oil for good measure. Garnish with fresh chopped parsley (or chive, or scallions) to add some color and more fresh flavors. DELICIOUS!