Sure, you can't serve cauliflower soup in a cauliflower, but this is a fantastic soup nonetheless. It's really simple and will keep for a good number of days too, so it's perfect to make ahead. The recipe is a little vague because I always eye it, but all you need is:
1 cauliflower (I used an orange one for color)
1 vidalia onion
cream or olive oil
Sauté chopped vidalia onion in a good glug of olive oil until it starts to brown a little. Throw in florets of the cauliflower and cook until browning on the edges. Pour in enough stock to cover 2/3 of the cauliflower (1-2 cups) and cook for another minute or so. Then whiz it all up in a blender and strain through a sieve at least twice. Add a little cream or if you're cooking for the non-dairy eating, blend in some olive oil instead. On top, I pulsed some toasted pinenuts, dried cranberries and a little salt in a food prcoessor, and a tiny bit of olive oil for a slightly sweet and toasty bit on the top.