White Bean and Cauliflower Soup

1 head of cauliflower, cut from the core into florets and then steamed
2 cans of while beans, drained and rinsed
2 TBS Chopped Garlic
1 tsp red pepper flakes
Olive Oil2
1/2 cups chicken stock
1.5 jars Creamy Alfredo Sauce
1/2 c (2 handfuls) Parm Cheese
Salt

When the Cauliflower has steamed, set it aside and let it cool for a few minutes.Put the drained and rinsed beans in your food processor and pulse a few times. Add the cauliflower and turn on high, shaking a couple of times to make sure everything gets pureed evenly.While the food processor runs, pour the water out of the pot you were steaming the cauliflower in and wipe it dry. Put it back on the stove and add a little olive oil. The pot is still hot, so immediately add your garlic and red pepper flakes. Stir around for about a minute and turn the stove off. Add your puree, the alfredo sauce and the chicken stock. Stir and turn the heat back on. Bring the soup to a bubble. Add the cheese and stir well, serve immediately.