Heat oil in a deep
non-stick pan, add onion and saute for 3-4 minutes or till translucent.
Add garlic and sauté
for 1-2 minutes. Add cauliflower, flour, salt and white pepper powder and mix well. Cook for about 2-5 minutes, tossing occasionally. Add 2 cups water and cook for 2-3 minutes. Take the pan off the heat and let it cool.
mixture into a blender and blend to a puree. Transfer the puree into the same pan, add vegetable stock, mix and bring the mixture to a boil. Reduce heat and simmer on low heat for 3-4 minutes.
Transfer into a serving
bowl, drizzle cream on top and garnish with parsley. Serve hot.