Submitted by: Margaret Duggan
Prep Time: 2 Minutes
Cook Time: 25 Minutes
Servings: 4
This is a quick and easy recipe that I make in bulk loads and freeze into portion sizes so that I can have these for lunch.
nutmeg to taste
parmesan cheese to taste
3 c. cauliflower
2 c. water
4 tsp. extra virgin olive oil
4 tsp. butter
2 tbsp. sprouted whole wheat flour
sea salt to taste
Place water, salt, and cauliflower florets in a pot on the stove, and bring to a boil. Cook for 15 minutes.
Add oil, butter, and flour to the pot. Cook for an additional 5 minutes, until cauliflower is soft.
Place in processor and blend for 1 minute. (Safety note: remember soup is hot when processing, so gradually increase speed.)
Serve with a sprinkle of Parmesan and nutmeg.
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