Ingredients

1 small head cauliflower, cut into florets

2 tablespoons oil

salt and pepper to taste

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

Step 1: 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 400F/200C oven until lightly golden brown, about 20-30 minutes.

Step 2: Heat the oil in a large sauce pan over medium heat, add the onion and saute until tender, about 5-7 minutes.

Step 3: Add the garlic and thyme and saute until fragrant, about a minute.

Step 4: Add the broth, deglaze the pan, add the cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.

Step 5: Puree the soup until it reaches your desired consistency with a stick blender.

Step 6: Mix in the cheese, let it melt without bringing it to boil again.

Step 7: Mix in the milk, season with salt and pepper and remove from heat.