– 2 heads cauliflower, broken up into florets.
– 2 tablespoons extra virgin olive oil, divided.
– sea salt
– freshly ground pepper
– 1 yellow onion, chopped
– 5 large cloves garlic, minced
– 1 tablespoon cumin
– 6 cups vegetable broth
– 1 (15 oz.) can canellini beans, drained.
– fresh chives, sliced, for garnish
– hot sauce, to taste
– croutons or crusty bread for serving