Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat 4-5 tablespoons of the oil in a pan, add onion and cook for a few minutes until just golden. add potatoes, cook 2 minutes more and add water. and milk. crumble in the stock cubes and simmer stock until potatoes are tender. place aside to cool. melt the butter and remaining oil deep saucepan, add the crushed garlic, parsley and cauliflower florets. cook over medium heat for 2 minutes, add salt and pepper to taste, moisten with 3 tablespoons of the hot stock and reduce the heat. put potato mix into a blender or food processor and blend, when processed return to the rinsed out saucepan and add the caulifower mixture and leave for a few minutes for the flavours to blend. serve hot topped with parmesan cheese and parsely.

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.