Orange Cauliflower Soup with Saffron

Orange Cauliflower combined with the saffron makes the soup a lovely color but, if unavailable, white cauliflower also works well. If you dont have saffron on hand, add a dash each of nutmeg & cayenne.

Heat oil in Dutch oven. Saute onions & garlic until translucent but not browned (about 5 min).
Stir in the cauliflower, then add the broth & saffron. Add some water, if necessary, to make sure the vegetables are well covered. Bring to  boil, then lower heat to simmer.
Cover & cook about 15-20 minutes, until the cauliflower is soft & falling apart. Add salt & pepper.
Puree soup with an immersion blender.
Re-heat, adding the half & half or milk, and adjust the seasonings, if necessary.
When piping hot, ladle into bowls. Garnish with Parmesan & chopped chives or scallions.