Ingredients
Method
Roasting Cauliflower & Garlic
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Toss cauliflower florets with olive oil, salt, and pepper. Place cut head of garlic on a piece of foil, drizzle with oil, and wrap tightly.
- Roast cauliflower and garlic packet for 25 to 28 minutes until cauliflower is tender with deep caramelized golden edges. Reserve ½ cup of pretty florets for garnish.
Simmering & Pureeing Soup
- In a large heavy-bottomed Dutch oven, melt butter over medium heat. Sauté diced onion and celery for 5 minutes until soft and translucent.
- Squeeze caramelized roasted garlic cloves from skins directly into the pot. Add roasted cauliflower florets and pour in chicken bone broth.
- Bring to a gentle boil, then reduce heat to low and simmer covered for 10 minutes.
- Use an immersion blender to puree soup until completely silky, velvety, and smooth.
Melting Cheddar & Serving
- Turn heat to lowest setting. Stir in heavy cream, Dijon mustard, and ground nutmeg.
- Gradually add shredded sharp white cheddar one handful at a time, whisking gently until fully melted and emulsified (do not boil after adding cheese).
- Ladle into warm bowls, top with reserved roasted cauliflower florets, extra shredded cheddar, and freshly snipped chives.