Ingredients:

  • 1 large head Cauliflower (Approx. 900 g), Trimmed and cut into 1-inch florets
  • 3 Tbsp Olive Oil
  • 1 tsp Coarse Sea Salt
  • 1/2 tsp Black Pepper, Freshly ground
  • 2 Tbsp Unsalted Butter
  • 1 medium Yellow Onion, Finely chopped
  • 3 cloves Garlic, Minced
  • 4 cups Chicken or Vegetable Stock, Low sodium is best
  • 3 sprigs Fresh Thyme
  • 1/2 cup Mature White Cheddar Cheese, Grated
  • 1/4 cup Double Cream (or Heavy Cream)
  • Pinch Nutmeg, Freshly grated
  • 1/2 cup Crispy Croutons (Optional Garnish)
  • 1 Tbsp Parsley, Finely chopped (Optional Garnish)

Instructions:

  1. Preheat your oven to 425°F (220°C). On a large baking tray, toss the cauliflower florets with the olive oil, salt, and pepper. Ensure they are in a single, uncrowded layer.
  2. Roast for 25–35 minutes, turning halfway through, until the cauliflower is deeply golden brown, soft when pierced, and has crispy, dark edges. Remove from the oven and set aside about 1/4 cup of the crispier florets for garnish.
  3. In a stockpot, melt the butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 5–7 minutes. Add the minced garlic and thyme sprigs, cooking for 1 minute until fragrant.
  4. Add the roasted cauliflower to the pot. Pour in the stock, scraping up any browned bits from the bottom of the pot. Bring the liquid to a gentle simmer, then cook, uncovered, for 10–15 minutes to allow the flavors to marry. Remove and discard the thyme sprigs.
  5. Carefully transfer the soup mixture to a stand blender or use an immersion blender directly in the pot. Blend until completely smooth and velvety. Adjust thickness by adding more stock if needed.
  6. Return the blended soup to the pot (if necessary). Stir in the grated white cheddar and the double cream until the cheese is melted and the soup is glossy. Taste the soup and season generously with extra salt, pepper, and the pinch of nutmeg.
  7. Ladle the hot soup into bowls. Top each bowl with the reserved crispy cauliflower florets, a drizzle of herb oil (if using), and a sprinkle of chopped parsley or croutons.