Instructions

1. In a large pot, heat the olive oil on medium-low and add the shallots and garlic. Saute until the shallots and garlic are soft, stirring occasionally, about 5 minutes.
2. Add the cauliflower, stock and thyme. Bring to a boil, then cover and simmer for 25-30 minutes, until the cauliflower is very soft and falling apart.
3. Remove from the heat and use an immersion blender to puree the soup. (If you’re using a regular blender, follow these tips and be careful!)
4. Return the soup to the stove and stir in the parmesan, salt and pepper. Serve immediately, with additional freshly cracked black pepper if desired. (I always desire this.)