Sauté Onion and Garlic: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for 3-4 minutes, or until the onion is translucent and fragrant. Add the chopped cauliflower florets to the pot, and sauté with the onion and garlic for another 5 minutes, stirring occasionally.

Seasoning and Broth: Season the cauliflower mixture with dried thyme, dried rosemary, salt, and pepper. Pour in the vegetable broth, ensuring that the cauliflower is mostly covered. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes, or until the cauliflower is tender.

Once the cauliflower is cooked through and tender, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. Be cautious when blending hot liquids.

Stir in the heavy cream (or coconut cream) until well combined. Taste the soup and adjust the seasoning, if necessary, with more salt and pepper.

Ladle the cauliflower soup into bowls. Garnish with chopped fresh chives, croutons, grated cheese, or any other desired toppings.