Instructions

For the cauliflower soup

1. In a soup pot or large saucepan, saute the garlic and onions in olive oil until softened (but not browned). Add the cauliflower and stock and bring the soup to a boil.
2. Reduce the heat and let the soup simmer until the cauliflower is tender and falls apart, about 15 minutes.
3. If you have an immersion blender, puree the soup. (If using a regular blender, fill halfway with the hot soup and use a towel to hold down and cover the lid. Be careful!)
4. When the soup is pureed, put it back in the pot and stir in the Parmesan. Season with salt and pepper and sip slowly to savor every last drop.

For the parmesan crisps

1. Preheat the oven to 300F. Line a baking sheet with tin foil.
2. Mix the cheese and spices in a bowl.Spoon 2-3 teaspoons of the cheese mixture onto the baking sheet in a small pile, then flatten. Leave a 2-inch distance around each pile.
3. Bake at 300F for 8-10 minutes, until the crisps are slightly browned. Let them cool and crisp up before removing them from the sheet.