2 tbsp butter
1 yellow onion, chopped
1 head cauliflower, broken into small flowerettes
1 russet potato, peeled and chopped
6 cups vegetable stock
salt & pepper
In a cold pan place butter and onions and heat slowly to a medium heat.
Cook onions until they start to caramelize.
Add the cauliflower and mix well with the onions. Continue cooking until the cauliflower browns around the edges.
Add the vegetable stock and potatoes. Bring to a boil, reduce and simmer until tender.
let cool enough to handle, insert an immersion hand blender and puree until smooth.
Season to taste with salt and pepper, and adjust thickness with stock or water.
Drizzle olive oil on top, and finish with some course chopped roasted garlic.