All I did was simmer two chopped up heads of cauliflower in 6c of stock until cooked through, then blended with about 1.5 cups of heavy cream. Season with salt and pepper 
Ingredients
- 1 tbsp.extra-virgin olive oil, plus more for garnish
- 1medium yellow onion, chopped
- 1clove garlic, minced
- 1large head cauliflower, cut into small florets (about 8 cups)
- 6 c.low-sodium chicken or vegetable stock
- 3sprigs fresh thyme, plus more for serving
- 1bay leaf
- Kosher salt
- Freshly ground black pepper
- 1/4 c.heavy cream or whole milk
