4 cups low sodium chicken broth or vegetable broth
salt, to taste
black pepper, to taste
Instructions
Cook the garlic in 2 Tbsp olive oil in a large saucepan over medium, stirring until golden, about 2 to 3 minutes. Remove the garlic with a slotted spoon.
In a medium saucepan, make a roux by melting the butter on low heat and then stir in the flour and cook for about 2 minutes.
Add the broth, onions and cauliflower and increase heat to medium.
Bring to a boil, then cover and simmer over medium-low heat for about 29 minutes.
Puree with an immersion blender until smooth. Season with salt and pepper.
Serve with bowls with a few slices of the crispy garlic on top.