Add cauliflower florets and vegetable broth into a medium size pot with a lid.
Bring to boiling, then reduce to a simmer, tightly put on a lid, and cook until the cauliflower is fork tender, about 15-20 minutes.
Cool for about 5-10 minutes and carefully blend in a blender until the soup is smooth.
Salt to taste and blend again
Slice some Brussels sprouts into thin slices. Heat up a skillet with a bit of olive oil and cook the sprouts until they are browned and caramelized.
Spoon Brussels sprouts on the soup, sprinkle with crunchy roasted pepitas and black pepper.