When you puree the heck out of the cauliflower, you get a nice creamy consistency without having to add milk or cream.
1 large cauliflower, separated into florets
1 tablespoon garlic, mince
1 teaspoon crushed red peppers
1/4 cup olive oil
4 cup broth (vegetable, chicken or a combination)
2 tablespoons paprika
2 teaspoons cayenne
2 teaspoons kosher salt
2 teaspoons (or more) black pepper
1 bunch parsley, chopped for garnish
In a large pan of boiling water par boil the cauliflower for about 4 minutes or until tender. Remove from boiling water and let cool slightly. In another stock pot heat the broth until boiling, reduce to a simmer and cover. In a skillet heat the olive oil and sautee the garlic for about 3 minutes or until lightly golden. Then toss in the cauliflower. Cook, stirring and break up the cauliflower slightly, for about 5 minutes. Add the cauliflower mixture to the simmering soup an then add the paprika, cayenne and pepper. Cook for about 3 minutes then remove from heat and let cool. Puree with a blender, immersion blender of food processor.
Heat through, garnish with parsley and serve. This soup can be made up to a week in advance. Serves 6 to 8.