Heat olive oil in a large saucepan over medium heat. Add onion and saute for 3 minutes or until tender. Add garlic and continue to cook for 2 minutes, stirring frequently.

Add cauliflower, broth and thyme for 8-10 minutes or until mixture simmers. Reduce heat to low; cover.  Cook for 20 minutes or until cauliflower florets are tender.

Uncover saucepan and remove thyme sprigs. Turn heat off and add milk. Blend mixture with an immersion blender or transfer to a blender. Blend until smooth (return to saucepan if using a blender). Stir in parmesan cheese.

Serve, garnish with Whisps Cheese Crumbs and thyme sprigs.