Cauliflower flowerets immersed in a wonderful chicken and cheese soup broth. Garnished with chopped parsley, paprika or truffle oil. Perfect for a cold day!
Whisk pouches of gravy mix into 1 cup cold water to make a slurry. Set aside.
Bring 3 cups of water to boil, add cauliflower and onions. Add the slurry to boiling water. Reduce heat when fully thickened, about 1 minute.
Add cheese and red bell pepper, stirring until cheese melts.
Garnish Options: chopped parsley, paprika or truffle oil.
Serving Size 1 cup
Servings 6
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