This soup is based on a recipe from the Kansas City Star. I changed it up because Dan does not like cauliflower. He actually thought that it was a potato soup at first and liked it even when he found out that it wasn't.
Cauliflower and White Cheddar Soup
1 cauliflower ( 1 1/4 to 1 1/2 lbs)
1 small onion, thinly sliced
2 cloves garlic, chopped
2 Tbsp. olive oil
pinch of salt
1/2 tsp. dried parsley
26 oz. box chicken stock
2 Tbsp. butter
1 Tbsp. flour
3/4 tsp. kosher salt
Pinch of nutmeg
Pinch of white pepper
2 cups whole milk
1/4 lb. sharp white cheddar cheese, shredded
Cut out and discard cauliflower core. Remove and discard outer leaves, separating cauliflower into small florets. Set aside.
Heat olive oil in large pot over medium heat. Add onion and sprinkle with salt, saute until lightly brown. Add garlic and cook for 30 seconds.
Add cauliflower, parsley and stock. Bring to boil and cover, reducing heat and simmering until cauliflower is tender (10 to 12 minutes). Using an immersion blender, puree until smooth.
In a small saucepan over medium heat, melt butter. Stir in flour, salt, nutmeg and pepper and cook, whisking, until it bubbles. Remove from heat and gradually add milk. Return to heat and cook, stirring constantly until mixture boils. Add milk mixture to cauliflower mixture. Adjust seasoning and serve.