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Add the olive oil, onion, crushed garlic, thyme and rosemary to a pot and sauté until the onions are softened.
Add the cauliflower and toss up with the spices. Then add in the vegetable stock. Bring to the boil. Turn down the heat, cover the pot and simmer until the cauliflower is softened.
Add the cream. Blend with an immersion blender until smooth. If you don't have an immersion blender then transfer to a blender jug in stages and blend until smooth then return to the pot.
Add salt and pepper if needed.
Serve with a sprinkle of ground black pepper and a sprig of fresh thyme.