Start by removing all the green leafy parts on cauliflower. Rinse cauliflower under running tap.
Then chop cauliflower into medium sized pieces.
In a deep bottomed pan heat olive oil.
Saute onions and garlic for a minute ( do not let it brown).
Then add chopped cauliflower and saute and cook for 2 to 3 minutes.
Add chicken stock and bring it to boil. Season with salt, pepper. Cover and cook until cauliflower is fully cooked and tender.
Add milk and let it simmer for 2 minutes.
Remove pan from heat. Using hand blender blend into smooth consistency.
Place soup back on stove and warm it up if soup isn't hot enough to serve.
Pour into serving bowls. Garnish with crushed pepper, drizzle of olive oil and few thyme leaves.
Serve immediately with warm toasted crusty bread or with cheese sandwich.