Place all the cauliflower except 4 small florets, onions and ¼ cup of the butter in a stock pot on very low heat. Cook until the onions are tender. Add the chicken stock and roasted garlic. Simmer for 25 minutes.
Puree the soup in batches in a blender until smooth. Add ¼ cup of the remaining butter to the soup and return to the stock pot and rewarm.
To serve, add a Cauliflower floret to the bowl of soup and drizzle with a teaspoon of Pernod.
Chef’s note: For an extra garnishing touch, roast the 4 Cauliflower florets in the oven with some spray oil for about 10 minutes, just until they begin to brown.