In a large pot or dutch oven, heat your olive oil over medium-low heat

Add your onions and a pinch of salt and saute until tender, about 10 minutes

Add your garlic and saute for another 2-3 minutes stirring often

Add the cauliflower and 1 cup (250 ml) of water

Cover your pot or dutch oven and simmer until the cauliflower is fork tender which should take 10-15 minutes

Uncover, add another 4 cups (1 liter) water, raise the heat to high and bring to a boil

Reduce the heat to low to maintain a steady simmer and continue to cook for another 20 minutes

You can now use an immersion blender to puree your soup or work in batches and blend it in a food processor or blender

Once pureed, keep on low heat until ready to serve

Ladle your soup into bowls, drizzle with extra olive oil, season with salt and pepper and garnish with herbed goat cheese of your choice

Serve immediately and enjoy