Makes roughtly 4 normal size servings (two in my household) and can be done up in under an hour.
1 chopped onion
1 tablespoon of minced garlic
1/2 teaspoon of red pepper flakes
1 medium head of cauliflower, florets only
salt and fresh ground pepper
1 quart vegetable stock
1/3 cup extra virgin olive oil
Croutons for a garnish
Heat 1/2 of the oil in a stockpot over a medium heat. When hot, add the onion and cook, stirring occasionally til the onions start to brown. Stir in the garlic, red pepper flakes, caulitflower, salt and pepper. Continue to cook, stirring till the cauliflower starts to soften a bit. (about 5 minutes).
Add the stock and stir. Bring to a boil over high heat, the adjust to a simmer. Cook till the cauliflower is tender (about 15 minutes).
Stir in the remaining oil, taste for seasoning and serve with croutons.
Goes well with a hearty salad and whole wheat croutons.