Sprinkle pomegranate and mint on top for a bright finish to this creamy soup.
In large pot, heat 2 tbsp. oil over medium. Add cauliflower and garlic. Cook, stirring often, for 5 minutes; season. Add stock. Cover; reduce heat to medium-low. Simmer for 20 minutes. Add 1 1/4 cups feta to soup. Using blender, puree soup. Top with pomegranate seeds, mint, remaining 1/4 cup feta, and drizzle of oil.