Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in large dutch oven over medium-high heat, warm oil. add onion; cook, stirring occasionally, until tender, 5-7 minutes. add cauliflower; cook, stirring occasionally, until light golden brown, about 5 minutes. add broth, cream, 2 teaspoons salt, and freshly ground pepper to taste. bring to boil. reduce heat to low; simmer until cauliflower is easily pierced with a fork, about 10 minutes. using immersion blender, blend soup to a fine puree,3-5 minutes. add cheese; stir until melted and well-combined with soup. adjust seasonings with salt and pepper. ladle soup into individual bowls. serve immediately with toasted bread.

Target recipe: in a 4-quart soup pot, heat the oil and saute the onions, dill weed, and thyme until tender and beginning to brown. add cauliflower and cook a few minutes more. add stock or water and potatoes. cover and cook on medium heat until tender (approximately 30 minutes.) remove from heat, and in a blender puree approximately half the soup (or 6 cups), 2 cups at a time. return puree to soup pot. simmer on lowest heat, and add bay leaves, salt, pepper, and tamari. cook approximately 20 minutes more uncovered, stirring occasionally. mix cream with flour and stir to smooth out lumps. turn off heat and add to soup along with parsley. check seasoning. thin with water or milk if the soup has gotten too thick after sitting. reheat if necessary and serve.