I’ve been making this recipe since graduate school. It is adapted from No Salt, No Sugar, No Fat Cookbook. The author may have overdone it a bit on the no fat, given that we now know that some fat in milk is apparently good for you. The recipes stress not adding salt, so they do not account for sodium that exists in ingredients such as milk.
1 head cauliflower, cut into pieces and cleaned
1 medium onion, chopped (original recipe used two–adjust to your onion specifications)
2 cloves garlic, minced (for those avoiding garlic, leave it out)
2 cups chicken or turkey broth
3 Tbs. whole wheat flour
2 1/2 cups 1% milk or your choice of fat percentage (original recipe used nonfat)
Using a 4 1/2-quart pot with lid, cook cauliflower, onion, and garlic in broth until cauliflower is tender, 15-20 minutes.
Add flour, then milk. Stir until soup comes to a boil. Reduce heat and simmer, covered, for 20 minutes.
Puree in batches in blender.
Note: This soup freezes well. Individual servings can be garnished with chives.