Recipe Link

Ingredients

1 small head cauliflower, cut into florets
2 tablespoons oil
1 tablespoon oil
1 medium onion, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
3 cups vegetable broth or chicken broth or chicken stock
1 1/2 cups aged white cheddar, shredded
1 cup milk or cream
salt and pepper to taste

Directions

Preparation

• Preheat oven to 400°.

Making

• Toss the cauliflower florets in the oil along with the salt and pepper, arrange them in a single layer on a large baking sheet and roast in a preheated 400° oven until lightly golden brown, about 20-30 minutes.
• Heat the oil in a large sauce pan over medium heat, add the onion and saute until tender, about 5-7 minutes.
• Add the garlic and thyme and saute until fragrant, about a minute.
• Add the broth, deglaze the pan, add the cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
• Puree the soup until it reaches your desired consistency with a stick blender.
• Mix in the cheese, let it melt without bringing it to boil again.
• Mix in the milk, season with salt and pepper and remove from heat.