Instructions

• Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
• Add the cauliflower florets to the baking sheet and drizzle with 1-2 tablespoons of olive oil, seasoning with salt and pepper.
• Take a whole head of garlic, peel the outer layers, cut ¼ inch from the top, drizzle with olive oil, wrap in foil, and place next to the cauliflower.
• Roast everything for 30-35 minutes, flipping halfway until golden.
• Heat 1 tablespoon of olive oil in a pot over medium heat and sauté the diced onion for 5-8 minutes until soft.
• Transfer the roasted cauliflower and garlic to the pot, add vegetable broth, salt, and pepper, then blend until smooth.
• Return the soup to medium heat and stir in the shredded cheddar, allowing it to melt and simmer for 10-15 minutes.
• Garnish with sliced green onions and extra cheddar. Serve with crusty bread.