✤1 large cauliflower head, chopped small (~890g)
✤3 cloves garlic, unpeeled
✤1 tbsp olive oil
✤ salt & pepper, to taste
✤1 tbsp butter
✤1 yellow onion, diced (~209g)
✤2 medium carrots, diced (~385g)
✤1 leek, white & light green parts only, chopped (~161g)
✤1 bay leaf
✤1/2 tsp dried thyme
✤1/4 cup (30g) all-purpose flour
✤3 ½ cups vegetable broth
✤1 ¼ cups milk (almond works good)
✤2 oz (56g) white cheddar cheese, shredded
❖Preheat oven to 400°F (200°C).
❖On a large baking sheet, arrange the cauliflower & garlic. Drizzle with the oil and a pinch of salt & pepper, tossing well to coat. Spread into a single layer and roast 20-25 min, stirring once, until tender. Set aside to cool. When ready, peel garlic & chop.
❖In a large stockpot, melt the butter over med-high heat. Add onion and cook 3 min. Add carrots & leeks and cook 5 min, stirring occasionally.
❖Stir in garlic, cauliflower, bay leaf & dried thyme. Sprinkle the flour over everything and stir to combine, cooking about 1 min.
❖Pour in the broth, stir, bring to a simmer and cook 15 min.
❖Stir in the milk & cheese, mixing until creamy, 2-3 min.
