-
1
Preheat the oven to 350 degrees F.
-
2
Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve.
-
3
Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic.
-
4
Cook until softened, but not browned, about 5 minutes.
-
5
Add the cauliflower and stock and bring to a boil.
-
6
Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes.
-
7
Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender* and return it to the pot.
-
8
Add the Parmesan and stir until smooth.
-
9
Season, to taste, with salt and black pepper.
-
10
Keep warm until ready to serve.
-
11
Line a baking sheet with aluminum foil.
-
12
Spread the shredded cheese over the foil in 1 even thin layer.
-
13
Bake about 10 minutes until golden brown and crisps.
-
14
Remove from oven and let cool 5 minutes.
-
15
Break sheet of crisp cheese into large pieces and garnish each soup bowl with a couple shards and a pinch of fresh chives.
-
16
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
-
17
Transfer liquid to a blender or food processor and fill it no more than halfway.
-
18
If using a blender, release one corner of the lid.
-
19
This prevents the vacuum effect that creates heat explosions.
-
20
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
