Ingredients:

  • 1 large head cauliflower (approx. 2 lbs / 900g), cut into florets
  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, chopped (about 1 cup / 150g)
  • 2 carrots, peeled and chopped (about 1 cup / 120g)
  • 2 celery stalks, chopped (about 1 cup / 120g)
  • 4 cloves garlic, minced (about 1 tablespoon)
  • 4 cups vegetable broth (950ml)
  • 1 cup whole milk (240ml)
  • 8 ounces (225g) sharp cheddar cheese, shredded, divided (reserve 2 ounces / 55g for topping)
  • 1/4 teaspoon ground nutmeg (0.5g)
  • Salt and freshly ground black pepper, to taste
  • Optional garnish: chopped fresh chives or parsley, crispy bacon bits, croutons

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
  2. Roast for 25-30 minutes, or until tender and slightly browned.
  3. While cauliflower roasts, heat remaining 1 tablespoon olive oil in the pot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
  4. Add minced garlic and cook for 1 minute more, until fragrant. Pour in vegetable broth and bring to a simmer.
  5. Add roasted cauliflower to the pot. Simmer for 10 minutes to allow flavors to meld.
  6. Use an immersion blender (or carefully transfer to a regular blender in batches) to blend the soup until smooth.
  7. Return soup to the pot (if using a regular blender). Stir in milk and most of the shredded cheddar cheese (reserving some for topping). Stir until cheese is melted and soup is creamy.
  8. Season with nutmeg, salt, and pepper to taste. Ladle into bowls, top with remaining cheddar cheese, and garnish with chives, parsley, bacon bits, or croutons, if desired.