Zuppa di Cavolfiore

Clean the Cauliflower, remove the outer leaves and core, then break it into florets. Peel the Potatoes and cut them into 2 cm cubes. Peel and finely dice the Yellow onion. Peel and finely mince the Garlic cloves.

In a large heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium heat. Add the diced Yellow onion and sauté gently for 5-7 minutes until softened and translucent, but not browned.

Add the minced Garlic cloves to the pot and cook for another minute until fragrant.