In a large pan (or CROCK-POT!! Save space, you can use it later), bring 4-5 cups water (enough to submerge cauliflower) to a boil and cook cauliflower until very soft.

While cauliflower is cooking, dice onions and leeks.

To roast onions and leeks:

Slice thin and toss in olive oil or other fat. Bake at 250 until soft and golden brown- about 45 minutes to an hour (depending on how well diced they are, your oven, etc).

To sautee/brown:

Add oil/fat into pan and on medium-low, sautee onions and leeks until soft and brown- about 15 minutes. You want this to go slowly!

Add cauliflower, onions and leeks into a large soup pot OR crockpot.

Add stock and simmer for 30 minutes on a stovetop, or 2 hours in a crockpot.

Using an immersion blender (or pour soup into regular blender), blend until completely smooth.

Slowly mix in cream, stirring as you add it.

Serve while hot! We like to garnish this with super thin radish slices and green onions, but you could also add cheese, basil, garlic bread... the options are endless!

This soup reheats extremely well and will last in the fridge for up to 4 days. You can also freeze it in large batches to reheat.