Silky Cauliflower Soup

I am not a huge cauliflower fan, but I loved this soup.  I think it's the texture I don't really like, but this soup is silky and delicious. 
From Pinterest: http://smittenkitchen.com/2006/09/the-fragile-cooking-ego/

Ingredients:

1 head cauliflower
2 tablespoons extra-virgin olive oil/canola oil
1 small onion, chopped
2 cloves garlic, minced
1 quart low-sodium chicken stock
1/2 cup finely grated Parmesan
Salt and freshly ground black pepper

Directions:

Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve.
Heat the oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes.
Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes.
Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender and return it to the pot.
Add the Parmesan and stir until smooth.
Season, to taste, with salt and black pepper. Keep warm until ready to serve.