Start by sauteing garlic and onions in olive oil until aromatic.
Add chopped cauliflower and cook for a few minutes until slightly tender.
Pour in vegetable broth, bring to a boil, and let it simmer until the cauliflower is fully cooked.
Use a blender to puree the soup until smooth and creamy.
Stir in seasoning, like salt, pepper, and a touch of cream or herbs, then serve hot.