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Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Stainless press for hard cheeses — cheddar, gouda, manchego
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Stainless press for hard cheeses — cheddar, gouda, manchego
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Saute chopped onion in olive oil in large heavy-bottomed soup pot or dutch oven for several minutes. Add garlic and continue to saute for several minutes. Add cauliflower and cover with broth. Bring to a boil, reduce heat and simmer for about 30 minutes, until very soft. Puree in blender in batches until very smooth, return to pot. Add cheddar cheese, stirring to melt. Add salt and white pepper to taste.