6 Servings 50 min Cook
1 Head small (4" dia.) Cauliflower
3 Tbsp Coconut Oil
1 Medium (2-1/2" dia) Onions
2 Cloves, minced Garlic
2 Tsp Thyme
3 Cup Chicken Broth
1 1/2 Cup, shredded Cheddar Cheese
1 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
1 Dash Salt
1 Dash Pepper
Preheat oven to 400 degrees F.
Cut cauliflower into small flowerets.
Mince garlic and dice onion, then set aside.
Carefully melt 2/3 of the oil in the microwave for a few seconds at a time if oil is solid.
Toss the cauliflower florets in the oil along with the salt and pepper, arrange them in a single layer on a large baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes.
Heat remaining oil in a large sauce pan over medium heat, add the onion and saute until tender, about 5-7 minutes.
Add the garlic and thyme and saute until fragrant, about a minute.
Add the broth, deglaze the pan, add the cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
Carefully puree the soup until it reaches your desired consistency with a stick blender or standing blender.
Return to pan (if using a standing blender) and mix in the cheese, let it melt without bringing it to boil again.
Mix in the cream, season with salt and pepper and remove from heat.
Serve and enjoy!