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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a medium stockpot filled with salted water to a boil over high heat. Add the cauliflower and cook until just tender, 4-5 minutes. Drain well and set aside. | 2. Place the oil in a stockpot and heat over medium heat. Add the garlic and red pepper flakes and cook, stirring constantly, 1 minute. | 3. Reduce the heat to medium-low and add the cauliflower; cook, stirring often until just beginning to brown, about 5 minutes. | 4. Add the broth, salt and black pepper; bring to a boil over medium-high heat. Reduce the heat to low and simmer, covered, 10 minutes. | 5. Transfer about 2/3 of the soup to a blender. Process until smooth and pureed. Return mixture to the pot and stir in the parsley. | 6. Cook over low heat until heated through. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
head cauliflower	1		cut	-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
garlic clove	4		chopped	-	-	-	-
red pepper flake	1/4	teaspoon	crushed	-	-	-	-
vegetable broth	4	cups	low sodium	649.44	105.288	23.8128	15.3504
salt	1/2	teaspoon		-	-	-	-
black pepper			ground	-	-	-	-
parsley	1/4	cup	minced	5.4	0.9495	0.4455	0.1185

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.