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1 head of cauliflower

Pat of butter (to make vegan, use 1 tablespoon of grapeseed oil)

1 Vidalia Onion, thinly sliced

2 garlic cloves, minced

6 cups of Vegetable Stock

Few sprigs of fresh thyme or sage leaves

Sea salt and pepper

1 small lemon

Cut cauliflower into small florets. In a medium saucepan, add onions, garlic and herbs until softened. Add cauliflower and a touch of water. Sautee until cauliflower is tender. Add cooked cauliflower, garlic and onions to vegetable stock in large stockpot. Bring mixture to boil, then simmer for 15 minutes. Puree by batch in a blender or use an immersion blender. Season with salt and pepper and blast with squeeze of fresh lemon juice and zest. Serve hot.