Roasted Garlic Cauliflower Soup (Print Version)

# Ingredients:

01 - 1 large head cauliflower, cut into florets.
02 - 3 tablespoons olive oil, divided.
03 - 1 head garlic.
04 - 1 medium yellow onion, diced.
05 - 4 cups vegetable broth.
06 - 1/2 teaspoon salt, plus more to taste.
07 - Black pepper to taste.
08 - 1 cup sharp cheddar cheese, shredded.
09 - Green onions for garnish.

# Instructions:

01 - Heat oven to 400°F. Line baking sheet with parchment paper.
02 - Toss cauliflower with oil, salt and pepper. Cut top off garlic head, wrap in foil with oil. Place both on baking sheet.
03 - Roast cauliflower and garlic 30-35 minutes, flipping cauliflower halfway, until golden.
04 - Sauté diced onion in oil for 5-8 minutes until translucent.
05 - Blend onion, roasted cauliflower, squeezed roasted garlic, broth, salt and pepper until smooth.
06 - Return to pot, add cheese and simmer 10-15 minutes. Garnish with green onions and extra cheese.

# Notes:

01 - Can use milk or cream in place of some broth for richer texture.
02 - Use less broth initially if thicker soup is desired.

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