Adapted from Food and Wine January 2005
2 Tbsp extra-virgin olive oil
1 medium onion, finely chopped
5 c cauliflower florets (1/2 medium head)
1/2 tsp ground coriander
2 c vegetable stock
1 c low-fat milk
2 Tbsp chopped chives
Heat olive oil over medium heat in a large sauce pan. Add onion and sauté until lightly browned (5 to 6 mins).
Add cauliflower and coriander to pan and cook for 1 minute. Add milk and vegetable stock and bring to a boil.
Reduce heat to medium low and cover. Cook until cauliflower is tender (about 15 mins).
Strain broth into a bowl. Place cauliflower in a blender with 1 cup of the broth, puree. Return the broth to the sauce pan and add puree. Salt and pepper to taste. Stir in chives and serve.