1Pulse cauliflower florets in a food processor until they are the size of grains of rice.
2Cook shallots in the olive oil in a skillet over medium heat until tender.
3Add cauliflower and toss to coat. Add broth and cook until tender, about 10 minutes.
4Add parsley, season with himalayan salt and other herbs of your choice.
5Optional: Add cream and cheese.
6Optional: Fry chopped mushrooms and asparagus in a pan on medium heat with some salt and butter (or coconut oil for a vegan version).
To turn this into a vegan recipe, use vegetable stock instead of bone broth, and omit the creme and cheese. Alternatively you may want to add some (vegan) pesto.
If you have an intolerance to yeast, make sure the stock does not contain yeast.