Living on a farm provides us with the opportunity to enjoy vegetables. This soup is a very hearty yet light meal for a meatless Monday or anytime. I make it often in the winter ever since the children were little and loved it. It is excellent with sharp cheddar or even mild mozzarella. Definitely a tasty lunch or supper.
1Set oven to 400. Wash cauliflower head, pat dry. Trim off all green leaves. Rub generously with olive oil, and place on foil covered baking sheet. Place in oven for 15 minutes. Toss the garlic with oil and add to the sheet. Place back in oven for 10 to 15 more minutes or until cauliflower is toasty brown. Remove all from oven and cool enough to rough chop cauliflower and garlic. Reserve ~1 cup of cauliflower.
2While first ingredients are roasting, sauté onions in a small amount of olive oil. Add herbs and cook till aromatic. Place in saucepan with broth and heat to a simmer.
3Add cauliflower and garlic to pan and simmer for 10 to 15 minutes. Remove from heat and purée mixture with an immersion blender.
4Stir in milk, cheese, and reserved cauliflower. Return to heat and simmer till cheese is melted. Top with chopped green onions.Serve with crusty toasted baguettes. Yumm!