I cut this recipe in half and it made plenty for us. It was really good.
John's Rating: 8Recipe from: The Farm Girl Recipes
1 head cauliflower, cut into florets
4 cups chicken stock
2 tbsp olive oil
4 tbsp butter, divided
1 medium onion, finely chopped
3 cloves garlic, finely chopped or minced
3 tbsp flour
1 cup whole milk or half-and-half
2 1/2 cups good quality, aged, sharp cheddar cheese, grated (it's totally worth it)
Bring chicken broth to a boil, add cauliflower and cook until tender.
Meanwhile, in a large saucepan over medium-high heat: Add olive oil and 2 tablespoons of the butter and melt. Add the onion and garlic, season with salt and pepper, and cook until tender, 4-5 minutes.
Sprinkle the flour over the onions and cook for about 1 minute more. Slowly whisk in the milk. Stir into the cooked, undrained cauliflower. As soon as it starts to bubble, reduce the heat to medium and simmer until thickened, about 5 minutes.
Puree soup on Vita Mix until you get your desired consistency. Blend the cheese into the liquid, stirring until all the cheese has melted. Add salt and pepper to taste. Serve and enjoy!