Start by preheating the oven to 425 degrees F and lining a baking sheet with parchment paper. Add the cauliflower florets to the baking sheet and drizzle with olive oil.
Bake for about 30 minutes tossing halfway through.
While the cauliflower is cooking, melt the ghee in a large stockpot over medium heat and saute the garlic and chopped onion for 3-5 minutes or until the onion is translucent.
Once the cauliflower is done, add to the stockpot along with the beans, bone broth, salt, and pepper.
Bring to a boil and then reduce to a simmer. Cook for 10-15 minutes.
Using an immersion blender, blend until smooth.
Garnish with freshly chopped chives and enjoy!
Note: If you do not have an immersion blender, you can add the soup to a high-speed blender and blend until smooth.