4 tsp. canola oil
2 onions, diced
1 large head of cauliflower, cut into florets
4-6 cups vegetable or chicken broth Just covering vegetables in pot)
1 bay leaf
1/2 tsp. ground coriander
Optional toppings: grated sharp cheddar, crumbled pancetta or bacon, sauteed scallop, fresh chives (we like it with cheese and chives)
In a large soup pot, heat oil over medium-high heat. Cook onions and bay leaf for 3-4 minutes, stirring, until translucent but not browned. Add cauliflower and broth, and bring to a boil. Reduce heat and simmer for 20 minutes. Add ground coriander. Season with salt and pepper to taste. Transfer soup to a blender and puree. You will need to puree in batches. Return soup to pot and warm through. At this point, you may stir in grated cheese to melt it, or just sprinkle it individually on each bowl.