• Step 1

  Add oil and onion to stockpot on MED-LOW. Cook, stirring, 10 min until onion is soft but not browned. Stir in cream of wheat. Cook, 2-3 min, until wheat is slightly browned.

• Step 2

  Add stock and florets; season with salt and pepper. Bring to a boil on HIGH; reduce heat and simmer 6-8 min or until cauliflower is knife-tender. Ladle into warm bowls.

• Add chopped chives and croutons; drizzle with a finishing oil of your choice (such as Wegmans Pumpkin Seed Oil or Truffle Oil). • Try adding 3/4 tsp A. Vogel Herbamare Seasoning Salt for additional flavor.

Note: When servings & ingredients are modified, nutrition & directions may vary.