SPICY SAUSAGE AND CAULIFLOWER SOUP

Steps:

• In large Dutch oven, cook sausage over medium-high heat for 5 minutes, or until sausage is browned and crumbles.
• Remove sausage, and reserve drippings in pan (drippings should equal about 1/4 cup).
• Reduce heat to medium; add vegetable oil.
• Add flour and cook, whisking to remove any lumps, until light brown.
• Stir in chicken broth, whisking to remove any lumps.
• Add cauliflower, and simmer until tender and begins to fall apart.
• Stir in half-and-half.
• To serve, top each bowl with desired amounts of crumbled sausage.
• Garnish with cheddar cheese and green onions, if desired.
• Serve immediately.
• Note: For a smoother soup, puree in a food processor before adding half-and-half.