Instructions: Heat oil in soup pot on LOW. Add onions; cook, covered, 5 min.

Add 3 cups broth and bring to boil. Add cauliflower; return to simmer. Cook approx 6 min until tender.

Whisk together flour and remaining broth; stir into soup. Bring back to simmer; cook 2 to 3 min until thickened, stirring occasionally.

Remove from heat. Stir in cheese until melted. Sprinkle cilantro over individual servings. ____________________

This recipe has been modified to reduce the calories from fats. Original recipe suggested three-times the amount of olive oil, and did not limit the fat in the broth or cheese. (Original: Calories 290, 19g Total Fat or 59%.)

Description: "Look for "Great Midwest" brand of cheese"

NOTES :
*Tip: If preparing ahead, do not add cheese until after soup is reheated.

*Options: For a creamier texture, puree half of the soup and return to pot at end of Step #3. For more "zip", garnish with minced fresh jalapeno or extra Jack cheese.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.