In a large pot, add olive oil, shallots and cauliflower and sautee until shallots are translucent.

Add in garlic, and cook until fragrant, about 2-3 minutes.

Add in vegetable broth, and allow to simmer 10 minutes, until cauliflower is fork-tender.

Add in dandelion greens, and cook until wilted. Turn off heat and cool for 10 minutes.

Carefully, in a blender, puree the soup. This is best done in two batches. Make sure there is room for the steam to escape (I like to remove the small centre lid attached to the lid) and only fill the blender about halfway, otherwise the hot air could cause it to the soup to blow out of the blender.

Pour into bowls, and optionally, add a drizzle of olive oil, a spoonful of yogurt, pumpkin seeds and hemp seeds.