In the Instant Pot:

1. Set the Instant Pot to the sauté mode and add the avocado oil and onions. Sauté for 10 minutes. 
2. Add the garlic, cauliflower florets, vegetable broth, and salt to the instant pot. 
3. Set it to pressure cook on high for 10 minutes. 
4. Use an immersion blender or transfer the content to a blender and blend until creamed together. 
5. Stir in the milk and cheese. 
6. For garnish, I like to sauté some extra minced garlic and chopped sage with a tablespoon of oil in a skillet over medium heat for 3 – 5 minutes. 
7. Divide soup into bowls. Drizzle with some oil and top with sautéd garlic and sage. 

In the slow cooker:

1. Put the oil, onion, cauliflower, onion, garlic, vegetable broth and salt into the slow cooker and heat on high for 3 – 4 hours.
2. Blend with an immersion blender or transfer to a blender to make a creamy soup.
3. Stir in the milk, cheese, garnish, serve and enjoy!

On the stovetop:

1. Place the oil, onions and garlic on a large pot and sauté over medium-high heat until the onions begin to soften, about 10 minutes.
2. Add the cauliflower, vegetable broth, and salt to the pot and bring to a rolling boil.
3. Simmer for 10 – 15 minutes until the cauliflower is easily pierced with a fork.
4. Blend with an immersion blender, regular blender, or food processor and blend until creamy.
5. Stir in the milk and cheese. Garnish, serve and enjoy!