1. Heat olive oil in a large casserole over med-high heat until shimmering.

2. Add mushrooms and saute 5 min. until softened.

3. Add garlic and saute 1 min.

4. Add cauliflower and 5 c. water.

5. Bring to a boil and then simmer 5-7 min. until cauliflower is tender.

6. Transfer to blender or food processor and puree until smooth.

7. Season with salt/pepper to taste.

8. Garnish each bowl with a "drizz" of olive oil,a dollop of yogurt or french cream, or grated sharp cheese.

Keri