1 head fresh cauliflower, cored and cut into 1” florets
2 Tbsp. unsalted butter
1 medium yellow onion, small diced
2 cloves of garlic, minced
2 Tbsp. all-purpose flour
¼ tsp. freshly grated nutmeg
1/8 tsp. cayenne
1 liter chicken broth
1/2 cup heavy cream
3 sprigs fresh thyme
1 cup grated sharp white Cheddar
Freshly ground black pepper & Kosher salt
Instructions
Over a large pot of boiling water, steam the cauliflower florets until tender, about 6 minutes. Drain and let cool slightly.
Melt the butter in a saucepan over medium-low heat. Add the onion and ¼ tsp. salt and cook, stirring frequently, until soft, 10 to 12 minutes. Add the garlic and cook until translucent, 2 to 3 minutes. Increase the heat to medium, add the flour, nutmeg, and cayenne and cook for 3 more minutes, stirring constantly. Whisk in the broth and cream. Add the thyme and bring to a simmer. Stir in the cheese until melted and simmer for 5 more minutes.
Remove and discard the thyme stems and stir in the cauliflower. With a hand blender or working in batches, purée the soup in a blender. Return the soup to the pot, season with salt and black pepper to taste. Ladle into bowls, garnish with cheese & serve with fresh bread.
