• Heat oil in a large pot over high. In 2 batches, cook cauliflower with 1/4 tsp salt per batch until browned, about 4 min.

  • Return all cauliflower to pot. Add broth, garlic and 1/2 tsp salt. Bring to a boil, then simmer, covered, 7 min. Let cool slightly.

  • Meanwhile, cook chorizo in a medium stainless skillet over med-low until cooked through, 7 to 8 min. Transfer to a paper-towel-lined plate. With an immersion blender, blend soup until smooth. Blend in vinegar; season to taste.

  • Serve topped with chorizo, croutons and chopped parsley.

Nutrition Facts

361 calories; 28 g total fat; 7 g saturated fat; 1306 mg sodium. 18 g carbohydrates; 5 g fiber; 6 g sugar; 13 g protein;