Preparation:

Step 1: Prepare the garlic and cauliflower

• Preheat the oven to 400°F (200°C).
• Take the garlic cloves, leaving the skins on, and drizzle with olive oil. Wrap them in a piece of aluminum foil.
• Arrange the cauliflower florets on a baking sheet, drizzle with olive oil, and toss them to coat evenly. Season with a pinch of salt and pepper.
• Roast the garlic and cauliflower in the oven for about 25-30 minutes, or until the cauliflower is tender and lightly browned, and the garlic is soft.

Step 2: Cook the onion

• While the garlic and cauliflower are roasting, heat the tablespoon of olive oil in a large pot over medium heat.
• Add the diced onion and cook for about 5-7 minutes, stirring occasionally, until the onion becomes soft and translucent.

Step 3: Add the roasted cauliflower and garlic

• Once the garlic and cauliflower are done roasting, add the cauliflower florets to the pot with the cooked onions.
• Squeeze the roasted garlic out of its skins and add it to the pot as well.
• Stir to combine all the ingredients.

Step 4: Add the broth and milk

• Pour in the vegetable broth and milk. Bring the mixture to a gentle simmer over medium heat.
• Let it cook for 10-15 minutes, allowing the flavors to meld together.

Step 5: Blend the soup

• Use an immersion blender to carefully puree the soup until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, you can also transfer the soup in batches to a regular blender.
• Once blended, return the soup to the pot (if needed) and heat it over low heat.

Step 6: Add the cheese

• Stir in the grated sharp cheddar cheese and continue to stir until it’s fully melted and incorporated into the soup. Adjust seasoning with salt and pepper to taste.