1. Bring a medium stockpot filled with salted water to a boil over high heat. Add the cauliflower and cook until just tender, 4-5 minutes. Drain well and set aside. 2. Place the oil in a stockpot and heat over medium heat. Add the garlic and red pepper flakes and cook, stirring constantly, 1 minute. 3. Reduce the heat to medium-low and add the cauliflower; cook, stirring often until just beginning to brown, about 5 minutes. 4. Add the broth, salt and black pepper; bring to a boil over medium-high heat. Reduce the heat to low and simmer, covered, 10 minutes. 5. Transfer about 2/3 of the soup to a blender. Process until smooth and pureed. Return mixture to the pot and stir in the parsley. 6. Cook over low heat until heated through. Serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
