Heat a large stock pot over medium heat.
Add olive oil and garlic cloves. Cook, stirring occasionally, until garlic is softened and becomes aromatic (about 3-4 minutes).
Add cauliflower florets and stir.
Add enough water to the pot to reach two inches over the cauliflower.
Bring soup to a boil and cook until cauliflower is fork tender, about 10-15 minutes.
Reduce heat to a simmer. Stir in stock base.
Remove from heat. Use an immersion blender to puree soup until smooth.
Season with salt and pepper to taste. Pour into bowls and enjoy!