2 cups water
2 cups chicken broth
1/8 teaspoon saffron
3 tablespoons butter
2 cups chopped onion
1 clove chopped garlic
1 1/2 pounds cauliflower, chopped
salt and pepper
3/4 cup half-and-half
1. Combine water, broth and bring to simmer.
2. Add saffron to pan and remove from heat, steep for 20 minutes.
3. In a pot melt butter, add onions, cauliflower, salt and pepper, stir to coat, add saffron broth, simmer for 20 minutes. covered. Blend in blender in batches or use an immersion blender to puree. Add 3/4 cup of half-and-half.