In a large skillet, melt butter over medium heat.

Add onion, and cook until soft, about 3-5 minutes.

Add garlic, and cook, stirring frequently for about 30 seconds

Pour in chicken broth

Add cauliflower and cover skillet

Let the cauliflower stem until fork-tender for about 20 minutes.

Carefully and cauliflower and broth mixture to a blender

Blanc until smooth

Season with salt and pepper

Stir in shredded cheeses until it melts

Garnish with a pinch of shredded Parmesan cheeses, if desired