Begin by adding 1-2 Tbsps of olive oil to the dutch pot on medium-high heat.
Add in the garlic, and Sauté for 1-2 minutes until slightly softened and fragrant.
Add the cauliflower and veggie broth and bring to a boil. Once it begins to boil, reduce heat to low and let simmer until cauliflower has softened, about 10 minutes.
Once cooked and softened, add the soaked cashews and 1/2 of the white beans, cooking for another 5 minutes or so.
Using a hand blender, blend everything until full smooth. **NOTE: if you don't have a hand blender, carefully add the cooked cauliflower (along with any little stock that might be included), beans, and cashews into a high-powered blender, blending until smooth and creamy.**
Once smooth, increase the heat to medium-high and allow the soup to bubble a bit. Stir in seasonings and remaining white beans.
Reduce heat again, and let simmer for another 10-15 minutes, until beans are softened.
Once done, remove from heat and serve immediately into prepared bowls and top with sautéed broccolini.
Enjoy with a homemade garlic bread or crackers.