2 tablespoons olive oil

1 shallot, minced

1 garlic clove, minced

1/2 cup dry white wine, like sauvignon blanc

1 head cauliflower, cut into florets

1/2 cup unsalted cashews

6 cups low-sodium vegetable stock, more if needed

kosher salt, as desired

1 – 2 tablespoons fresh lemon juice, to taste

Method:

1.   In a medium size Dutch oven, add oil and allow to heat, approximately 1 minute.

2.   Add shallots and cook until translucent and soft, approximately 1 – 2 minutes.

3.   Add garlic and cook until just fragrant, approximately 30 seconds.

4.   Add wine, and using a wooden spoon, scrape up any bits on the bottom of the pan. Bring to a boil and allow to reduce by half, approximately 3 minutes.

5.   Add cauliflower, cashews and stock to cover by 1-inch, approximately 6 cups.

6.   Bring to a boil, cover, reduce to medium – low and allow to simmer while occasionally stirring until cauliflower is fork tender, approximately 20 – 25 minutes. Note: Check the pot occasionally to ensure there is enough moisture adding more stock if needed.

7.   Working in batches, transfer soup to a heatproof blender, like Vitamix, and puree until smooth. Adjust seasoning to taste with salt and lemon juice if desired.

Kitchen Note: For an even creamier texture, add a splash of cream while blending.