Heat olive oil in a large stock pot.

Mince garlic, dice onion, and add to hot oil. Cook for 5 minutes, stirring occasionally.

Dice cauliflower and add to pot, along with the broth. Bring to a boil, then cover and reduce heat to low; simmer for 15-20 minutes.

Once cauliflower has softened, carefully pour contents into a blender (mixture will be HOT!). Add salt and pulse to blend until the desired consistency is reached.

Return mixture to the pot and stir in spinach.

Top with Parmesan, and serve melon cubes on the side.