I have a complicated relationship with cauliflower

Raw cauliflower can go from "yum" to "ew" with me, in a short time frame.  I like the crunchiness, I generally like the flavor.  But sometimes I just can't bring myself to eat it, even with a tasty dip.

Cooked cauliflower can easily get mushy.  I like it mashed as a mashed potato substitute with all the toppings. Now that is good stuff.

But what I've found I really enjoy is a cauliflower and cheddar soup.  It's more the consistency of stew, warm and hearty.  Even Rebecca will eat it though sadly it still hasn't won over the boys.  They don't like soup or stew in general so it's no shocker that cauliflower soup isn't at the top of their favorites list.

Quick instructions:

Chop up a head of cauliflower, toss it in some olive oil with some ground pepper, spread on an oven sheet and roast in the oven for 20-30 minutes.

In a pot, heat up a couple tablespoon of olive oil, cook up a chopped onion and 2 cloves of garlic with a teaspoon of thyme (I just used parsley since I couldn't find any thyme).  Once it's all deliciously browned, add in 3 cups of stock, any kind.  Let it simmer for a bit.

When the cauliflower is done in the oven, add it to the stock, let it all simmer together for 20-30 more minutes.

Use a hand blender and mash all the goodness together.  It will be very thick.  If you don't have a hand blender, pour the contents of the pot into a food processor however you usually do it.  Blend it to your desired consistency.  I like bits of chunky stuff so I don't puree everything to a pulp.

Add in 1 1/2 - 2 cups shredded cheese, mix it all together until it's all melted in.

Add in 1 cup of milk or cream.  Add in more milk if you'd like for it to be thinner, whatever your preferred thickness is what you should go for.  Or add in milk and cream.  It's up to you.

Serve.  I add a little toss of shredded cheese on top too, but that just makes it look nice.

Trust me, it's delicious.