1 1/2cupswhite cheddar cheeseor Monterey Jack cheese, shredded
salt and pepperto taste
fresh parsleyfor garnish, chopped
3stripsbaconcooked and crumbled
let's do it
Preheat oven to 400 degrees then trim cauliflower into florets, discarding the stalk. Place cauliflower on a rimmed baking sheet and drizzle with 1 Tbsp of olive oil. Roast cauliflower for 30–35 minutes until tender and golden along the edges.
Place a large saucepan over medium heat. Add remaining 1 Tbsp olive oil and diced onion. Cook 4–5 minutes, stirring often until onion is translucent. Add minced garlic and thyme then cook for 1 additional minute.
Add roasted cauliflower and broth to the pot, reserving a few small florets for garnish if desired. Bring to a boil, stirring constantly and breaking up any large chunks of cauliflower. Reduce heat to low, cover and simmer for 15 minutes.
Carefully ladle about half the soup into a blender and purée until smooth. Work in batches if necessary until entire soup is pureed, but don’t fill the blender more than ⅓ full. Add puréed soup back into the pot and stir in milk. Add shredded cheese a handful at a time, stirring until completely melted before adding more.
Season with salt and pepper to taste and garnish with reserved roasted cauliflower, fresh parsley, bacon and cheese. Enjoy!
One Last Thing
Be sure to buy a good-quality cheese so it melts nice and smooth.