In a Dutch oven melt the butter over medium heat and add the onion, celery, and carrot. Reduce heat to medium-low and cook for 5 minutes or the vegetables are tender.
Add the flour, salt, pepper, and garlic and stir together. Cook over medium-low for 5-8 minutes or until the mixture is thick and bubbly and is slightly nutty in aroma.
Add the vegetable broth and cauliflower and cook until thickened, about 15 minutes. Stir often.
Add the half & half, cream, and cayenne pepper and cook until thickened and the cauliflower is tender, about 20 minutes. Taste and add more salt or pepper if desired.
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