While the cauliflower cooks, prepare your remaining ingredients.  Chop the onion and garlic cloves and remove leaves from the fresh thyme. In a large Dutch oven, heat the remaining 2 tablespoons of fennel EVOO over medium heat until shimmering.  Add the chopped garlic and onions and sauté until the onions begin to soften, about 5 minutes. Add the roasted cauliflower to the Dutch oven along with the 1 cup of water, 4 cups of broth and thyme leaves. Let it come to a boil then reduce heat to medium low and simmer for 12-15 minutes.

Remove from heat and stir in the half-and-half or milk, whichever you are using.  Using a stick blender, puree the soup mixture until smooth.  You can also use a blender to puree the mixture but do it in batches and crack the blender lid to let steam escape.  Add the remaining ¼ teaspoon kosher salt.  Add more salt and pepper to taste.

Serve in bowls garnishing with roasted cauliflower pieces, thyme sprigs, cracked black pepper and a healthy drizzle of fennel EVOO!