Categories: Soup

Ingredients

• 1 small head cauliflower, cut into florets
• 2 T. oil
• Salt and pepper to taste
• 1 T. oil
• 1 medium onion, diced
• 2 cloves garlic, chopped
• 1 T. thyme, chopped
• 3 C. vegetable stock
• 1 1/2 C. aged white cheddar, grated
• 1 C. milk or cream
• Salt and pepper to taste

Directions

1. Preheat oven to 400°.

2. Toss the cauliflower florets in 2 T. oil along with the salt and pepper and arrange them in a single layer on a large baking sheet. Roast the cauliflower in a oven until lightly golden brown, about 20-30 minutes.

3. Heat 1 T. oil in a large sauce pan over medium heat. Add the onion and sauté until tender, about 5-7 minutes. Add the garlic and thyme and sauté until fragrant, about a minute. Add the stock and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.

4. With an immersion blender, purée the soup until it reaches your desired consistency. Mix in the cheese, let it melt and season with salt and pepper. Mix in the milk and remove from heat.

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