I pureed all of it since I wanted a creamy soup.
Cauliflower Soup with Parsley
Vegan Italiano, Donna Klein
1 large head cauliflower (about 2 pounds), cored and cut into 1/2-inch florets
1/4 cup extra-virgin olive oil
4 large cloves garlic, finely chopped
1/4 teaspoon red pepper flakes, or to taste (I used about 1/8 teaspoon)
4 cups low-sodium vegetable broth
1/2 teaspoon salt
Freshly ground black pepper, to taste
1/4 cup finely chopped fresh flat-leaf parsley
Bring a medium stockpot filled with salted water to a boil over high heat. add the cauliflower and cook until just tender, 4 to 5 minutes. Drain well and set aside.
Place the oil in the stockpot and heat over medium heat. Add the garlic and red pepper flakes and cook, stirring constantly, 1 m minute. Reduce the heat to medium-low and add the cauliflower; cook, stirring often, until beginning to brown, about 5 minutes. Add the broth, salt, and black pepper; bring to a boil over medium-high heat. Reduce the heat to low and simmer, covered, 10 minutes. transfer about two-thirds of the soup to a food processor fitted with a knife blade, or to a blender (I used an immersion blender right in the pot). Process until smooth and pureed. Return mixture to the pot and stir in the parsley. Cook over low heat until heated through. Serve hot.