2 tbsp. olive oil
1 yellow onion, loosely chopped
2 cloves garlic, chopped
1 head cauliflower, cut into florets
4-6 cups chicken broth
salt and pepper
1/8 tsp. cayenne pepper (optional for a little hint of spice)
chives or scallions, for garnish
cooked crispy bacon, for garnish
microgreens, for garnish (optional)
In a large pot, heat 2 tbsp of olive oil over medium-high heat. Add the onion and garlic and a pinch of salt and pepper and saute for 5-7 minutes, or until the onions are tender.
Add the cauliflower florets to the pot, then pour in the chicken broth until it just covers the cauliflower. Depending on the size of your head of cauliflower, you will need between 4-6 cups. Add another pinch of salt and pepper and the cayenne pepper (if using).
Turn heat down to medium, cover the pot and let simmer for 15-20 minutes, stirring occasionally. Your cauliflower should be very tender when you pierce it with a fork.
When your cauliflower is very tender, using an immersion blender, blender, or food processor, puree until soup is very smooth. (If you are using blender or food processor, blend in smaller batches to avoid a huge mess!)
Taste your soup. Add salt and pepper if you think it needs it! Also, if you think your soup is too thick, stir in some more chicken broth until it reaches the consistency you like!
6. Serve and enjoy! I like to garnish mine with chopped chives or scallions, bacon bits, and a little microgreens if I have it laying around-- but it is good just by itself!