1-Preheat your oven to 400 degrees F and line a baking sheet with parchment paper for easy cleanup.

2-Add the cauliflower florets to the pan, drizzle with 1-2 tablespoons of olive oil, and season generously with salt and pepper; toss everything to coat evenly.

3-Prepare the garlic by peeling off the outer layers while keeping the skins on the cloves, then cut about ¼ inch off the top to expose them. Place the garlic in foil, drizzle with olive oil, Township wrap it loosely, and add it to the baking sheet with the cauliflower.

4-Roast the cauliflower and garlic for 30-35 minutes, flipping halfway through, until the cauliflower turns golden and caramelized for that extra flavor.

5-While that’s roasting, heat 1 tablespoon of olive oil in a pot over medium heat and sauté the diced onion for 5-8 minutes until it’s translucent and fragrant.

6-Once cooled enough, squeeze the garlic cloves out of their skins, then combine the cooked onion, roasted cauliflower, roasted garlic, broth, ½ teaspoon salt, and pepper in a blender; blend until smooth.

7-Return the blended soup to the pot, bring it to a light simmer, stir in the 1 heaping cup of shredded sharp cheddar cheese, and let it simmer for 10-15 minutes.

8-Taste and adjust seasonings as needed, then garnish with sliced green onion, extra shredded cheddar, and serve with croutons or toasted sourdough bread for a finishing touch.