Chop or cut the cauliflower florets into small pieces. Avoid the main stem of the plant as it is too tough.
Simmer the cauliflower until it is fork-tender. That means when it is pierced with a fork, it glides through with very little effort.
For optimum flavor, use a good quality cheddar and use the finer side of the box grater so the cheese melts quickly and easily.
Other spices to experiment with are turmeric, dried marjoram, fresh parsley, and fresh thyme.
To add a little kick, add a couple of pinches of red pepper flakes or a dash of hot sauce.
You can use an immersion blender or stand blender to puree a portion of this soup to make a thicker base and creamier texture. If using a stand blender, remove the fill cap on the lid so the steam can escape while blending.
For roasted cauliflower soup, place cauliflower florets on a baking sheet covered with parchment paper and roast at 400 degrees for 20-25 minutes.
Store leftovers in an airtight container for up 3 days. Reheat on the stovetop or in the microwave at reduced power.
Freeze in heavy-duty freezer zipper bags or sturdy freezer containers for up to 3 months. Defrost in the refrigerator overnight.
