Of course, just be sure to use veggie stock and omit the cream!
INGREDIENTS 1 tbsp. extra-virgin olive oil, plus more for garnish 1 medium yellow onion, chopped 1 clove garlic, minced 1 large head cauliflower, cut into small florets (about 8 cups) 6 c. chicken or vegetable stock 3 sprigs fresh thyme, plus more for serving 1 bay leaf Kosher salt Freshly ground black pepper 1/4 c. heavy cream or whole milk
In a large pot over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute. Add cauliflower, stock, thyme, and the bay leaf and bring up to a simmer. Cook until cauliflower is very tender, 15 to 20 minutes.
When vegetables are tender, remove thyme and bay leaf and discard. Blend with an immersion blender or transfer to a blender in batches and blend until smooth. Stir in cream and reheat if needed. Garnish with a drizzle of olive oil and fresh thyme and serve immediately.
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