In a large stockpot or Dutch oven, heat the olive oil.
Saute the chopped onion, carrots, celery and smashed garlic for 4-5 minutes over medium heat.
Pour in the water and add the chopped cauliflower, the tomato, thyme and bay leaves. Reduce heat to low and simmer for 1.5 hours.
Once simmering is complete, strain the vegetables and separate from the stock. Do not press or smash the vegetables.
STORAGE: let the stock cool completely before adding to ice cube trays or small 1-2 cup portion containers to freeze. If preferred, refrigerate up to 5 days and use in your cooking.