Cauliflower Bisque - courtesy of Lana Shumway

4 cloves of garlic, minced
4 cups of broth (veggie or chicken (for the sinners))
1 large head cauliflower, stem and leaves removed, cut into chunks
2/3 cup cashews
1/3 cup walnuts

In a large saucepan or stockpot, saute the garlic in a little bit of water/red wine vinegar over medium/high heat until starts to simmer.  Pour in the broth, crank the heat to high and put a lid on it. 

When the broth is boiling, toss in the cut up cauliflower, put a lid on the pot, and lower the heat to medium-ish.  Set the timer for 15 minutes. 

When the cauliflower is tender, ladle it out of the pot with a slotted spoon directly into the food processor.  Then add 2 cups of broth to the processor along with the cashews and walnuts. Blend.  

Pour the thick mixture back into the remaining broth in the pot.  Put it back on the stove over low and add cayenne pepper or other salt-less spices to taste.