The first surprise here is that there is no cream added to it. The second? You don’t need it, because it’s really, really good just the way it is.
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 head cauliflower, coarsely chopped
4 cups chicken or vegetable stock
½ cup grated Parmesan cheese
Salt and freshly ground pepper
Sauté the onion and garlic (in the olive oil) in a soup pot over medium heat until both are softened, about five minutes. Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer and cook, covered, until the cauliflower is very soft, about 15 minutes. Puree all with a hand blender or in small batches in a standing blender and return to the pot.
Add the Parmesan and stir until smooth, then season to taste. Serve warm.