In a large stock pot, combine the cauliflower, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer 5-10 minutes, or until fork tender.

Blend the soup using an immersion blender, or blender. Use precautions when handling the hot soup and blending (probably in batches). Return the blended soup to the stock pot, if needed.

Once blended, add the milk and heavy cream. Warm over medium heat until heated through.

Add a tablespoon of butter for extra richness, if desired. Taste and adjust seasoning as needed.

Serve immediately. Garnish with grated cheese, fried diced ham or bacon, or chopped parsley/chives.