Start by peeling and finely dicing the onions
To a soup pot, add the butter and half the olive oil and warm up. Add the onions in, season with half the salt, and cook on medium heat for 10-15 minutes until golden brown. Stir every few minutes to avoid burning.
Meanwhile, wash and chop the cauliflower into small sized florets
Once onions are deeply golden, add the crushed garlic and stir for a few minutes
Add in the cauliflower, the rest of the salt, and the rest of the olive oil. Cook for another 10-15 minutes until the cauliflower develops colour. Stir every few minutes
Add the black pepper, the bay leaves, the chicken broth and half the water
Bring the pot to a rolling boil, half cover the pot and allow it to cook for 30 minutes, reducing to a simmer halfway through
Monitor the level of water an add more as required
Blend until smooth using an immersion blender (or a stand blender). Taste for seasoning and adjust the salt. Serve with fried cauliflower as garnish, a squeeze of lemon juice and a drizzle of olive oil