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In a large pot or Dutch oven, heat the olive oil on MEDIUM HIGH until shimmery. Add the onion and carrot as they're prepped, stirring to coat with fat. When the onion is soft and just beginning to turn golden, stir in the spices and let cook for a minute. Add the stock (just a splash at first, it will sizzle), then the cauliflower. Bring to a boil, cover and adjust heat to maintain a slow simmer. Let cook until the cauliflower is very soft, about 30 minutes. (If you're inclined, now's the time to remove a few pieces of cauliflower for garnishing the bowls.) With a potato masher, or an immersion blender, even the back of a serving fork, say, smash the cauliflower.
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