Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil in pot on medium heat. add onion and garlic and saute until soft. add cauliflower and chicken stock. cook the cauliflower until it is tender, about 15 minutes. using a hand blender, puree cauliflower until it reaches desired consistency. add parmesan, salt, and peper.

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.