Step 1

Saute onion and olive oil in a Dutch oven or large pot for 5 minutes over medium heat.

Step 2

Add cauliflower and continue sautéing for 5 more minutes. Add crushed garlic and sauté for 1 minute, or until fragrant.

Step 3

Add in broth (or water and Better than Bouillon), butter, cashews, red pepper flakes, salt, paprika, and sage.  Bring pot to a boil.  Once boiling, reduce heat to medium-high heat, while maintaining a rolling boil, for 20 minutes.

Step 4

Turn off heat and add Parmesan or Parmesan cheese alternative.  Blend ingredients in a high speed blender or food processor in batches or puree in pot with an immersion blender.

Step 5

Serve cauliflower soup with fresh parsley, additional parmesan cheese, and some toasted baguettes or Parmesan cheese whisps. Enjoy!