Begin by carefully washing and chopping your vegetables. Dice 1 cup of onions, 1 cup of carrots, and ½ cup of celery, ensuring uniform pieces for even cooking.

In a large pot or your Instant Pot set to sauté mode, heat 2 tablespoons of olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté for 5-7 minutes until the onions are translucent.

Stir in 6 cups of cauliflower florets and pour in 4 cups of vegetable broth. Add 1 teaspoon of garlic powder, 1 teaspoon of dried parsley, ½ teaspoon of dried rosemary, along with ½ teaspoon of salt and ½ teaspoon of black pepper.

If using an Instant Pot, seal the lid, set it to pressure cook on high for 10 minutes, then manually release the steam. For a crockpot, set on high for 3 hours or low for 6 hours. For stovetop, bring to a boil and simmer for 30 minutes.

When cooked, gently stir in 2 cups of your milk of choice and add the optional shredded cheddar cheese. Blend until smooth using an immersion blender.

Ladle your creamy cauliflower soup into bowls, garnishing with optional toppings like crispy bacon bits or chives. Serve warm.