Cauliflower Soup

2 T. olive oil
1/2 sweet onion, diced
1/2 yellow bell pepper
2 tsp. garlic cloves
1 fresh cauliflower, chopped, or 1 bag frozen cauliflower
2 c. chicken or vegetable broth
2 c. half & half
1 tsp. pepper
1/2 tsp. nutmeg (optional)
salt to taste
1/2 tsp. crushed red pepper (optional)

In a large pot, stir-fry onion, bell pepper, and garlic with olive oil for 5 mins. Add cauliflower and stir-fry another 3 mins. Add broth and bring to a boil; reduce heat to medium and cook uncovered for 15 mins, until cauliflower is tender. Stir in the half & half and remove from heat.

Puree the soup in a blender, food processor, or with a hand-held mixer. Season with pepper, nutmeg, salt, and red pepper to taste.

Serve topped with shredded cheese (Swiss, Romano, or cheddar).