Prepare the cauliflower by putting chunks on a parchment paper lined cookie sheet and drizzling with extra virgin olive oil, some thyme, kosher salt, freshly ground pepper.
Roast cauliflower for 30-40 minutes. Then add to 1 litre of chicken or vegetable stock. Bring to a boil and simmer for 20-30 minutes. Puree and reheat if necessary. Serve topped with sliced green onion.Bonnie recommends serving with some crumbled Gorgonzola and chopped walnuts. Sounds good to me!