In a large soup pot, warm 2 tablespoons of olive oil over medium heat until it shimmers, about 2 minutes.

Add one diced onion and three minced garlic cloves, then cook for 5 minutes over medium-low heat, stirring occasionally until soft, translucent, and wonderfully aromatic.

Stir in four cups of vegetable broth and four cups of cauliflower florets, increase heat to medium-high, and bring to a gentle simmer for about 10 minutes, uncovered.

Using an immersion blender, puree soup directly in the pot until smooth and creamy, or carefully transfer in batches to a countertop blender, then return to pot.

Meanwhile, bring a separate pot of salted water to a rolling boil, then add 8 ounces of orecchiette and cook 8 to 10 minutes until al dente with a tender bite.

Drain the pasta and stir it into the soup, then simmer gently for 2 minutes over low heat to let the flavors marry.

Ladle the hot soup into bowls, drizzle with extra virgin olive oil, sprinkle fresh parsley or thyme, and finish with a crack of black pepper.