• 1-2 heads cauliflower, chopped (1.5-2#)
• 1 small onion, chopped
• 2 garlic cloves, chopped
• Olive oil
• ¼ tsp dried rosemary
• 2-3 cups broth
• Salt and pepper

Sauté onion and garlic in oil until soft. Add rosemary for 2 min. Add cauliflower, 2 cups broth, and salt and pepper. Simmer until cauliflower is soft. Puree until chunky. Add more broth if needed to make thick soup. Check seasonings. Serve with croutons and a drizzle of olive oil.