1 head of cauliflower

1 onion diced

2 garlic cloves

3 cups chicken stock

1 cup whole milk



parmesan (for parmesan crisps)

olive oil

micro greens for garnish


  • separate cauliflower into medium size florets, dice the onion and garlic
  • to make parmesan crisps cover baking sheet with parchment paper, place 1-2 tbsp of parmesan on parchment creating small flat circles 
  • bake for 5-6 min on 400'F
  • heat up a bit of olive oil in the medium size pot, add onions and sautee until soft then add garlic 
  • add cauliflower florets and let it sautee for 3-4 min then add chicken stock and milk
  • season with salt and pepper
  • let it boil until cauliflower is soft then blend with blender until smooth and creamy
  • adjust seasoning 
  • garnish with olive oil, greens and parmesan crisp