Cauliflower/cheese Recipe

Directions

1. 1

   Sauté the Vegetables

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.

2. 2

   Cook the Cauliflower

   Add the chopped cauliflower to the pot and stir for a few minutes. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 15 minutes, or until the cauliflower is tender.

3. 3

   Blend the Soup

   Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender.

4. 4

   Add Cheese and Milk

   Return the pureed soup to the pot over low heat. Stir in the shredded cheddar cheese and milk until the cheese is melted and the soup is creamy.

5. 5

   Season the Soup

   Add salt, black pepper, and a pinch of nutmeg. Stir well and taste, adjusting seasoning as necessary.

6. 6

   Serve

   Ladle the soup into bowls and enjoy warm.