Cheddar Cauliflower and Roasted Garlic Soup

Directions
Roast the Garlic and Cauliflower
Preheat your oven to 400°F (200°C). Place cauliflower florets on a baking sheet, drizzle with 1 tbsp of olive oil, and season with a pinch of salt and pepper.
Cut the tops off the garlic bulbs, drizzle each with olive oil, then wrap them in foil. Place them on the baking sheet with the cauliflower. Roast for about 30-35 minutes, or until the cauliflower is tender and slightly golden, and the garlic is soft and caramelized.
Sauté the Onion
In a large pot or Dutch oven, heat the remaining 2 tbsp of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add Broth and Cauliflower
Squeeze the roasted garlic cloves from their skins and add them to the pot along with the roasted cauliflower. Pour in the vegetable broth and bring to a boil, then reduce to a simmer for 10-15 minutes.
Blend the Soup
Using an immersion blender, blend the soup until smooth. If you’re using a standard blender, work in batches to avoid splattering. Blend until creamy and lump-free.

continued on the next page