Having been diagnosed with diabetes mellitus in January, I have taken on the task of limiting my fat and carbohydrate intake. And have subsequently been put on a diabetic low carbohydrate diet, along with added activity and exercise, I have lost 20 pounds in the past 3-months! As a result of my diagnosis, Monique and I have been finding low carbohydrate and low fat recipes, and we have also been taking some of our favorite recipes and modifying them to fit our new healthy diet regimen! For this recipe, the cauliflower replaces 50% of the fat and 100% of the flour from the original recipe, which reduces the fat by ½ and all of the flour-based carbohydrates. The cauliflower puree serves as the replacement thickening agent in this soup, and actually adds a new-found balance of flavor and texture. As an option you can also replace ½ of the dairy product (half-and-half) with more chicken stock to remove even more carbohydrates and fat from the recipe. We found a fat-free half-and-half which works even better for our fat and carbohydrate requirements. The original recipe can be found on the Old Bay Seasoning web site, just Google Old Bay Maryland Cream of Crab Soup!