Cauliflower Soup with Crisp Garlic and Olive Oil
1/2 head cauliflower florets
5 cloves garlic, whole
1 clove garlic, sliced thin
1 tbs olive oil
Steam the cauliflower and the 5 cloves of garlic until the cauliflower is very soft.
Add the cauliflower and garlic to a blender, and add about 1/2 cup of the steaming liquid. Blend until smooth. Add salt to taste.
In a small sautee pan, heat up some olive oil. When hot, add in the sliced garlic, and fry on one side until it browns.
Pour the cauliflower soup into a bowl and garnish with the browned, crisp garlic and some olive oil.
This was a very easy and quick food, perfect for Passover.