Things needed:
1 chopped head of cauliflower (florets included)
1 roasted garlic bulb
oil from olives, 2 teaspoons
1 chopped onion
the veggie broth, 4 cups
For a heartier soup, use 1 cup of milk or cream.
2 cups of crumbled sharp cheddar cheese
Add seasonings of salt and pepper to taste.
As an optional garnish, you may use fresh chives or parsley.
Follow these steps:
To roast the garlic, make sure your oven is preheated to 400°F, or 200°C. Remove the garlic bulb’s top, coat the cloves with olive oil, cover in foil, and roast for 30–35 minutes, or until soft and caramelized. After the roasted garlic cloves have cooled a little, squeeze them out.
Get the olive oil hot in a big saucepan over medium heat. Saute the veggies. Sauté the chopped onion for about 5 minutes, or until it becomes translucent.
