Recipe slightly adapted from the version over at the blog Love Grows Wild.
3 Tbsp. unsalted butter
1 medium yellow onion, finely diced
1-2 cloves garlic, minced
1 medium head cauliflower, cut into 1 1/2" pieces
salt & pepper
4 cups low-sodium chicken broth
1 cup water
6 ounces sharp white cheddar, grated
1/8 teaspoon cayenne
In a large pot, melt butter over medium heat. Add onion and garlic and sauté, stirring occasionally until softened, about 8 minutes. Add cauliflower and cook until just beginning to brown, about 10 minutes. Season with salt and pepper.
Add broth and water to the pot and bring to a boil over high heat. Reduce heat and simmer about 20 minutes, until cauliflower is very tender.
Transfer the soup to a blender and puree until smooth (you may have to do this in 2 batches). Pour the pureed soup back into the pot. Add cheese and stir over medium heat until melted. Season with salt and pepper to taste and sprinkle with cayenne.
Top with extra cheese, if desired (who doesn't love extra cheese?!)
To store, let soup cool completely then refrigerate in an airtight container up to 2 days. Makes 3-4 servings.