Sometimes people are not too fond of the mustardy flavor cauliflower can have.  We have learned from Cook’s Illustrated that the compounds that make that flavor are eliminated when the florets are cooked for 30 minutes or more.  What remains are the nutty flavors you get from roasting cauliflower.  We took advantage of this to make a simple creamy soup by simmering cauliflower in broth for thirty minutes then blending that along with sautéed onion with an immersion blender until creamy.  We sautéed a few florets in browned butter and added it to the soup after blending to get the full range of flavors.  You don’t need to add cream (but we did) and it was delicious.