CAULIFLOWER AND PARMESAN SOUP   YEILDS EIGHT   FOR THE SOUP:   1 head                    Cauliflower (chunked) 3 cups                    Heavy whipping cream 2 each                     Shallots (chopped) ¾ cup                     Parmesan 2 Tbsp                    Lemon juice 2 Tbsp                    Honey 1 Tbsp                    Kosher salt ½ Tbsp                  Black pepper   PROCEDURE:   1.                    In a small pot place cauliflower, shallot and cream bring to a bowl 2.                    Slow to a simmer until cauliflower is tender 3.                    Transfer to a blender and puree until smooth 4.                    While soup is blending add cheese until smooth. 5.                    To finish add lemon, honey, salt, and pepper 6.                    Serve hot