Creamy and delicious, this soup turned ME, an anti-soup eater, into a lover of all things soupy. Don't knock it till you try it ;)
Put the olive oil and butter in a large soup pot and warm over low heat. When the butter is melted, add the onions, garlic, celery, bay leaf, and pepper. Stir until all the ingredients glisten with oil and butter, then cover the pot and cook slowly, stirring often, for 20 minutes.
In a medium bowl, add the seasoning to the water and mix well. Toss the cauliflower into the pot and pour in the seasoned water. Bring to a boil, reduce the heat so that the soup simmers gently, and cook, uncovered, for another 20 minutes, or until the cauliflower is very soft.
Puree the soup in batches in a blender. Serve plain or garnished with a topping of your choice.