Begin by cooking the onion and garlic in olive oil over medium heat in a soup pot for about 10 minutes. Add in the cauliflower florets with the salt and pepper and cook for another 10 to 12 minutes.
Next, add in the 5 cups of water or vegetable broth and bring it to a boil. Let it simmer until the cauliflower is tender which should take about 20 to 25 minutes.
Then turn off the heat and add saffron. Stir the saffron in well and then cover the soup pan and let it sit for about 20 minutes to soak in the flavor. Lastly, blend the soup in a blender to make it creamy. Enjoy.
2 tablespoons extra virgin olive oil
1 medium onion
2 large garlic cloves
2 lbs. frozen of fresh cauliflower florets
½ teaspoon salt
¼ teaspoon ground black pepper
5 cups of water or vegetable broth
20 saffron threads