Slice the onion evenly about 2-3mm thick. Slice the Garlic. Remove the leaves from the Cauliflower (save for stir fry or stock) and cut the Cauliflower head into quarters, including the stem. Then slice each quarter 3-4mm thick
Heat the oil in a medium-size pot over medium-low heat. Add the bay leaf and peppercorns, and then add the onions and gently cook for around 10 minutes, ensuring they do not brown or caramelise.
Once the onion is soft and translucent, add the cauliflower and continue to cook on a medium heat for about 15 to 20 minutes, stirring often, again ensuring they do not brown or caramelise.
Add the vegetable stock and bring to a boil. Turn down the heat and simmer for 20 minutes until the cauliflower has cooked (when it is soft).
Let it cool down a little and puree in a blender until smooth. Transfer back to the pot and stir in the cream.
Garnish with the pesto and serve.