Step 1

Prepare your veggies first. Dice onion and set aside. Cut cauliflower florets off and discard the bottom part of the stem ( you can use most of the stems in soup). Dice cauliflower onto small pieces. Set it aside as well. Peel garlic to be ready to press.Grate cheese on a large cheese grater and set aside.

Step 2

Preheat a medium pot over medium heat and add oil.

Step 3

Add diced onion and saute until transparent.

Step 4

Add pressed garlic, mix, and cook until fragrant.

Step 5

Add prepared cauliflower, mix well and saute for a few minutes. (Add a little more olive oil if needed.)

Step 6

Sprinkle flour over veggies and mix well.

Step 7

Start pouring in chicken stock, while slowly stirring. Add enough chicken stock to cover the cauliflower mixture.

Step 8

Add salt and pepper. Stir and cover with a lid, leaving a crack for steam to escape. Cook for about 20 minutes, stirring occasionally.

Step 9

Stir in heavy whipping cream and grated white cheddar cheese. Slowly stir until cheese is melted and smooth. Take off heat.