By Edgar Steele,
NFCA Chef Spokesman

Ingredients

• 1 head cauliflower, leaves trimmed and discarded
• 1 small onion, sliced
• 1 clove garlic
• 1 bay leaf
• 2 Tbsp. butter
• 2 1/2 cups water, and more as needed
• 1/2 cup heavy cream
• Small basil leaves
• 1 cup grated Parmesan cheese
• Salt

Instructions

1. Heat the butter over medium heat in a saucepot. Add the onion, garlic and bay leaves and cook until golden in color.
2. Cut the cauliflower head into uniform sized pieces and add it to the pot. Cook the cauliflower for 5 minutes, stirring gently.
3. Add the water, cream and parmesan to the pot, and bring to a simmer. Remove the pot from the heat, and blend the soup until it is completely smooth and lump free in a blender. Adjust the seasoning of the soup with salt, and the consistency with water.
4. Place some of the soup in a bowl, and top it with some thin slices of parmesan cheese and the basil leaves.