When I visited Lisbon, I had delicious soups of a kind I had never tasted. They had a smooth, creamy consistency and subtle flavors. When I asked my hosts, they explained, in words and gestures, that the white one was cauliflower. It was a lot like potato soup.
When I got home I looked up how to make it, and was pleased to find that it fit my two criteria for cooking dinner: it costs less than five dollars, and it takes less than five minutes to prepare. The only really necessary parts of the recipe are boiling and blending the cauliflower, though you at least need some kind of spice or it's too bland. This is my way of making it.
1 head of cauliflower
1/3 stick of butter (2 or 3 tbsp)
dried onion bits
1 cube of chicken bullion in gold foil
1 cup milk
Start some water boiling. Chop the cauliflower into half-inch pieces or smaller. Drop it in the water and boil for four minutes. Strain the boiling water and drop all the cauliflower in the blender.
In a glass two-cup measure, mix the rest of the ingredients and microwave for two minutes and stir. Pour this in the blender with the cauliflower. Blend on high until it is all looks like foamy mashed potatoes.