1 onion, sliced 1 Tablespoon unsalted butter 1 pound cauliflower, trimmed and florets separated 2 garlic cloves, minced 3 cups gf chicken stock 1/2 cup gorgonzola 1/4 gf baguette, sliced diagonally and toasted 1/4 cup toasted, chopped pecans Salt and fresh ground pepper to taste
In a large saucepan melt butter over medium heat. Reduce heat to low, add onions and cook for 2 minutes. Add cauliflower and garlic, cover and continue to cook for 5 minutes. Add chicken stock and bring to a boil. Reduce to a simmer and cook for 20 minutes or until cauliflower is tender.
Remove 1/4 cup of cooked cauliflower and set aside.
Add soup to food processor and process until smooth.
Pour through a strainer and then back into pan. Season to taste with salt and pepper.
Separate out about one tablespoon of gorgonzola and set aside.
Spread balance of gorgonzola on toasts and sprinkle with pecans.
Place toasts under broiler until just starting to bubble then remove.
Ladle soup into warmed bowls and serve with toasts.
We used the Gluten Free Pantry’s Country French Bread Mix to make the baguettes.