Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter over medium heat and sauté garlic (3 minutes). add cauliflower and sauté (5 minutes). stir in chicken stock and potatoes; heat to boiling. reduce heat and simmer, covered, until potatoes and cauliflower are tender (10 minutes). season with salt, cayenne, and basil. pureé mixture in a food processor until smooth. blend in lemon juice and sherry. transfer to a bowl and whisk in cream. refrigerate until chilled (at least 2 hours).

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.