1)Sautee the onion and about a teaspoon of garlic in a pot, until the onion starts to get transluscent.
2) Add cauliflower and start breaking it up with a spoon(i defrosted this cauliflower from a previous recipe, so it was nice and soft). *If your using fresh cauliflower perhaps you could steam it in water or a steaming pot to get it soft.
3) Season cauliflower with salt, pepper, a dash of cumin*I love cumin with any vegetable soup I make myself*, and dried basil.
4) Pour enough milk to cover the cauliflower, and season milk to taste.
5) Once milk gets nice and warm, almost to a bubble, blend the cauliflower, milk mixture. I used an Emersian Blender, but if you dont have one, you could transfer the soup in batches to either a food processor or blender, just reheat it back in the same pot.
TIP---> Extra vegetables in your fridge or freezer? Some great vegetables for purred soups include:cauliflower, peas(with heavy cream), Carrots(i like to roast them before blending themmaybe even brocolli would be tasty;) TRY EXPERIMENTING!