Roasted Cauliflower and White Cheddar Soup

1. Preheat oven to 400 F. Wash and trim the cauliflower then cut it into bite-size pieces. Put it into a large bowl. Toss with the cloves of garlic and half of the oil. Pour the mixture onto a rimmed baking sheet and roast at 400 F for 20-25 minutes until the cauliflower is crisp-tender and golden in spots (it will cook a bit longer in a later step). Remove pan from oven.
2. Remove the garlic cloves, let them cool slightly, and finely chop them. Set aside.
3. In a 4- or 5-quart saucepan, heat the remaining half of the olive oil and add the onion. Cook until the onion is translucent, 4-5 minutes, stirring often. Add the chopped garlic, thyme and rosemary. Cook for another minute.
4. Stir in the cauliflower and broth. Bring to a simmer, cover and cook for 15 minutes.
5. Carefully ladle about half of the soup (in batches, if needed) into a blender and puree until smooth. Be careful as hot soup in a blender can be a recipe for disaster if the blender is filled too full. Stir the pureed soup back into the pot. Add the milk and the cheese,
6. Stir and cook on low heat until the cheese is melted. Add salt and pepper to taste, if needed.
7. Ladle the soup into bowls and sprinkle with fresh parsley and croutons, if using.

Recipe Source: from Mel’s Kitchen Cafe