Option one: Heat olive oil in a large pot. Add diced onion and garlic and begin to saute. Add cauliflower florets (save your stems and leaves for another stock or even a pesto) once fragrant. Add garlic and onion powder, and cracked pepper, and continue to saute until slightly browned. Lightly flour and mix. Cover with vegetable stock, drizzle with olive oil and bring to a boil. Do not let the florets stick to the bottom. Once the cauliflower is "mashy", add to your processor or blender and mix in small batches - it shouldn't be too thick or too soupy, but hearty in between. Serve with fresh cracked pepper.