1 large head of cauliflower (2 1/2 lbs)
4 cups vegetable broth
1 teaspoons onion powder
1 clove garlic, minced
1 teaspoon dry mustard
1 1/2 cups milk
2 cups shredded white cheddar cheese
- Trim the cauliflower, removing the stem and any remaining outer leaves. Cut 1/2 of the cauliflower into 1/2 inch florets. Place the florets into a saucepan and cover to about 2 inches over with water. Bring to a boil and allow to boil slowly for 12-15 minutes or until tender when poked with a fork. Remove from the heat, drain well and set aside.
- Cut the remaining cauliflower into 1-inch chunks. In a soup pot, add the broth, onion powder, garlic dry mustard and cauliflower. Bring to a boil and then lower to a simmer. Simmer uncovered for 30 to 45 minutes. Remove from the heat and allow to cool slightly.
- Working with small portions of soup, puree it in a food processor or blender until smooth. As each batch is pureed place it into a clean saucepan on the stove. Place the soup over medium low heat, pour in the milk and stir well. Bring the soup to gentle simmer, but do not allow it to boil Add the cheese a handful at a time stirring until the cheese is entirely melted. Add the reserved cauliflower florets, and lower the heat allowing the florets to warm though.