Karina Sharma
Cauliflower, olive oil, potato, onion, garlic, broth, milk (or cream), sharp cheddar cheese, salt, and pepper.
In a large pot, heat olive oil over medium heat. Sauté the chopped onion and garlic until soft and fragrant.
Add the chopped cauliflower to the pot and cook for another 5 minutes, stirring occasionally.
Pour in the vegetable broth and bring to a boil. Reduce the heat and let simmer for 15-20 minutes.
Use an immersion blender (or regular blender in batches) to puree the soup until smooth and creamy.
Season with salt and pepper to taste. Ladle into bowls and enjoy the comforting, cheesy goodness.