"Creamy Cauliflower Stoup" – Rachael Ray

Ingredients

• 1 large head cauliflower (about 2 lb.), chopped into bite-size florets
• Olive oil cooking spray
• Salt and pepper
• 1 tsp. each granulated garlic and granulated onion
• 3 tbsp. olive oil
• 1 onion, chopped
• 1 carrot, peeled and chopped
• 1 large stalk celery with leafy top, chopped
• 4 cloves garlic, chopped
• 2 scant tbsp. fresh thyme leaves (stripped from 7 to 8 sprigs)
• ¼ to 1/2 tsp. white pepper
• A little freshly grated nutmeg (about 1/8 tsp.)
• 1 quart vegetable stock
• 4 oz. cream cheese, cut into 1-inch pieces
• ½ to 3/4 cup finely grated Parmigiano-Reggiano