I made this soup for PAC Fall '06. I halved the recipe since it was just for my family. I bought one huge head of cauliflower but when I got it all cut up and put in the 1 quart of chicken broth, there was so much more cauliflower than broth that I added the 2nd quart. In retrospect, it probably would have been fine with just one quart - the cauliflower would have steamed instead of boiled. As it turned out, the soup was very thin. I ended up adding about a cup of mashed potato flakes just to thicken it up a bit. I used a whole head of roasted garlic because I love the flavor. At first, I thought the soup was a little bland but after more tastes I realized that the flavor wasn't bland, it's just very delicate. We're so used to eating food with strong flavors that my taste buds had to adjust. I could definitely taste the cauliflower and the hint of sweetness from the roasted garlic. I wouldn't consider this soup a main course, but it would be a very lovely way to start a multi-course dinner. It's not overpowering, or too rich and heavy - just very soft and delicate. And it's definitely easy to make!