Heat oil in large skillet over medium heat, add onion and garlic, saute for 5 minutes.
Add sliced bratwurst, season with liquid smoke, salt and pepper.
Saute' until browned on both sides, remove from heat and set aside.
In large dutch oven or soup kettle add water, cheddar cheese soup, diced tomatoes, chicken broth, basil, parsley, thyme, creole seasoning and hot sauce. With slotted spoon, transfer brat mixture into soup kettle.
Bring to a boil, reduce heat, simmer for 30 minutes.
Add cubed Velvetta cheese and stir until melted.
Add steamed cauliflower and shredded cheddar cheese, stirring gently.
Cook until heated through.