1. Cut cauliflower into small florets (reserve a few pieces for garnish)
2. Coarsely chop onion 
3. Melt the butter the butter
4. Add the onions, cook until translucent, around 2-3 minutes
5. Add cauliflower and cook, often stirring for 2-3 mins
6. Add broth (tip: make sure you only add enough broth to cover it)
7. Cook for 15 minutes, covered in high heat

Prep garnish while cooking:

1. Heat 2-3 tbsp of olive oil in a frying pan
2. Add florets and fry until golden brown
3. Transfer to paper towel-lined plate to cool 

Prepare Soup:

1. Get cauliflower into a blender (florets first, followed by broth)
2. Let it cool down for 20 minutes. If you have a professional-grade blender, skip this step if you have a hot soup setting 
3. Run it in the blender until smooth (takes 3-5 minutes)
4. Return to the saucepan in low heat, test for flavor, add salt & pepper to taste if needed
5. Plate, add garnish (drizzle olive oil, sprinkle florets, cracked black pepper)