Cauliflower is one of those weird vegetables to me. As a kid I absolutely hated it cooked and if it had enough ranch on it I would eat it raw. The problem was that it just didn't and still doesn't have that much flavor to it.
Which, I have to say, makes it's perfect for things like this. Now that I am grown I have come to appreciate cauliflower. I love it roasted (and have found an amazing way to eat it--soon to come) and it passes off as a great substitute for potatoes, which is just fabulous to me.
This soup was a hit at our house. Now if the kiddos would of known it was cauliflower, I would of had a major revolt on my hands, but alas I changed the name for them and everything went so smoothly. We loved the flavor and I loved having something a little different than our normal rotation of soups in the winter.
(click here for printable version)
1 head cauliflower, cut into florets
2 tbsp olive oil
2 tbsp butter
1 medium onion, finely chopped
3 cloves garlic, finely chopped or minced
3 tbsp flour
4 cups chicken stock
1 cup whole milk or half-and-half
2 1/2 cups good quality, aged, sharp cheddar cheese, grated (it's totally worth it)
1. Bring a couple of inches of water to a boil, add cauliflower, salt and cook until tender. Drain the water off and puree. The food processor works great. Set aside.
2. Place a large saucepan over medium-high heat. Add olive oil and 2 tablespoons of the butter and melt. Add the onion and garlic, season with salt and pepper, and cook until tender, 4-5 minutes.
3. Sprinkle the flour over the onions and cook for about 1 minute more. Slowly whisk in the chicken stock and milk. As soon as it starts to bubble, reduce the heat to medium and simmer until thickened, about 5 minutes.
4. Whisk the cheese into the liquid, stirring until all the cheese has melted. Stir in cauliflower puree, adding salt and pepper to taste. Serve and enjoy!
Source: Just Cook Already