Ingredients
1 head cauliflower
a couple cloves of garlic
3-4 tablespoons vegetable broth
100g grated cheddar cheese
salt and pepper to taste
Parmesan, grated
1 head cauliflower
a couple cloves of garlic
3-4 tablespoons vegetable broth
100g grated cheddar cheese
salt and pepper to taste
Parmesan, grated
Chop the cauliflower into florets, drizzle with oil and garlic and arrange on a baking sheet. Roast at 180 for about 20 minutes. Transfer to a saucepan and add the broth. Simmer for about 10 minutes. Remove from heat, and blend to desired consistency. Add cheddar cheese and stir. Serve the soup sprinkled with grated parmesan cheese.
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