Cauliflower soup with porcini mushrooms and parmesan
If you're looking for a new take on the classic cauliflower-cream soup, try this version which gets a nice flavor boost from both porcini mushrooms and parmigiano-reggiano cheese. If you're not sure what to do with the leftover 1/2 head of cauliflower, cut it into florets, toss it with olive oil and salt, and roast it in a 425ºF oven for 20 minutes. Delish!
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