I halved the recipe for this one, and was suprised that it required so little cauliflower. Yet once it was pureed and the little bits were put back in, it all worked. The soup was not too thick (as I feared, due to the amount of cheese!) and had a nice texture contrast between the puree and the bits of cauliflower. I browned up a handful of prosciutto which made the perfect topping for the soup.