Fresh marjoram and thyme leaves for garnishoptional
Preheat oven to 350 degrees Fahrenheit. Cut cauliflower into florets. Place florets in a large baking dish. Drizzle with 2 tablespoons olive oil and sprinkle with salt. Add ½ cup water to the dish.
Bake uncovered for 45-60 minutes, or until a knife cuts easily through the stem and cauliflower is slightly charred. Remove from oven, coarsely chop and set aside.
Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add cauliflower and the vegetable stock. Simmer until cauliflower is very soft, about 10 minutes.
Mash cauliflower with a potato masher or puree using an immersion blender or a food processor until smooth or leave some chunks for a texture. Simmer for additional 5 minutes. Serve garnished with fresh thyme and marjoram or parsley leaves and freshly grated pepper if desired. Enjoy.
~ Free Tip ~Add a pinch (or more) of crushed red pepper flakes for a kick.