- 2 tbsp olive oil
- 1 tbsp unbleached flour (all purpose is fine too)
- 1 medium head cauliflower – chopped
- 2 cloves chopped garlic
- 1/2 cup chopped onions
- 4 cups chicken or vegetable broth
- salt and pepper to taste
- Optional: paprika
In a medium saucepan, make a roux by heating the olive oil with flour and stir about 2 minutes.
Add the chicken broth, onions, chopped garlic and cauliflower and set heat to medium. Bring to a boil, then cover and simmer over medium-low heat until vegetables are tender (about 20 minutes.) Puree with an immersion blender until smooth. Season with salt, pepper and paprika.