Ingredients:

  • 2 Tablespoons Unsalted Butter
  • 1 medium Yellow Onion, diced
  • 1 medium Celery stalk, diced
  • 2 Garlic cloves, minced
  • 3 Tablespoons All-Purpose (Plain) Flour
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1 large head Cauliflower, chopped into florets (approx. 800 g)
  • 4 cups Vegetable or Chicken Stock (Low sodium)
  • 1 cup Whole Milk (or half-and-half)
  • Pinch of Nutmeg (optional)
  • 6 oz Mature/Sharp Cheddar, grated (reserve 2 Tbsp for garnish)

Instructions:

  1. Sauté the Aromatics: Melt the butter in the pot over medium heat. Add the diced onion and celery. Sauté gently until softened and translucent (about 5–7 minutes).
  2. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
  3. Make the Roux: Sprinkle the flour over the softened vegetables. Cook, stirring constantly, for 1–2 minutes. This cooks out the raw flour taste.
  4. Incorporate Liquid: Slowly pour in the cold stock, whisking continuously to eliminate lumps and incorporate the roux fully. Once smooth, add the milk, salt, pepper, and nutmeg.
  5. Add Cauliflower: Bring the liquid to a gentle simmer. Add the cauliflower florets.
  6. Cook Until Tender: Reduce the heat to low, cover the pot loosely, and simmer for 15–20 minutes, or until the cauliflower is completely fork-tender and easily crushed.
  7. Blend: Remove the pot from the heat. Carefully blend the soup until perfectly smooth using an immersion blender. (If using a countertop blender, transfer the soup in batches, ensuring the vent is slightly open and covered with a towel to release steam.)
  8. Add Cheese (Crucial Step): Return the smooth soup to very low heat. Turn the heat off completely before stirring in the grated cheddar cheese, a handful at a time. Stir gently until the cheese is fully melted and incorporated, creating a velvety consistency. The soup should be steaming but not boiling.
  9. Adjust and Serve: Taste the soup and adjust seasoning (salt and pepper) if necessary. Ladle hot soup into bowls and garnish with reserved cheddar or other toppings.