My Cauliflower Soup, no pictures
First, make or buy veggie stock. If you buy, get a good one.
Cut the flowers off of the cauliflower, use only the flowers, and then sauté in olive oil and add white pepper. Do that until they have some color, not much, but a couple of brown spots. Then put them in the stock and cook for about 1/2 hour on low heat. You should have so much cauliflower that it sticks above the stock. (Remember, if you use a prepared stock, do not add salt, just pepper, white.) Then use a blender and really grind it up. I am writing this as my cauliflower is blending. Poor into another pot and let it cook further, another 1/2 hour, on low heat. Serve. I use a paprika, sweet smoked, as garnish. The trick is to have really good veggie stock so it doesn't overpower the cauliflower. Add butter to the cauliflower if you want it richer.
Season to taste.