Ingredients:

1 cup diced onion

1/2 cup celery diced celery

1/4 cup finely chopped parsley

5 cloves finely chopped garlic

1/2 white wine

1 large head cauliflower, leaves and core removed, cut into chunks

4 cups chicken broth (approx.)

1/2 cup heavy cream

1 knob butter

1 cup grated old cheddar cheese

Salt and pepper to taste

Grated cheddar for garnish

Method:

1. Drizzle cauliflower chunks with a small amount of EVOO and toss to coat. Season with salt and pepper. Roast in a 400° oven until tender.

2. Sauté onions, celery and parsley until onions are translucent.

3. Add garlic and sauté until fragrant.

4. De-glaze pan and cook for for 2 minutes.

5. Add roasted cauliflower.

6. Add chicken stock to just cover cauliflower. Simmer gently for 10 minutes.

7. Remove from heat. Cool for 30 minutes.

8. Process in a blender until smooth.

9. Add heavy cream.

10. Return to heat, add knob of butter and cheddar cheese. Stir until cheese is melted thoroughly.

11. Season to taste.

12. Garnish with a small amount of grated cheddar.