- 1 large head of cauliflower, chopped into 1/2 inch chunks
- 1 c stock or broth
- 2 tsp minced garlic
- 1/4 c milk
- 1 c shredded cheddar
- Heat the cauliflower and stock/broth in a pot until it simmers. Keep simmering on medium-high heat for 8-10 minutes or until the cauliflower is fork tender.
- Add the garlic and S&P. The amount of salt will depend on how much was in your stock/broth to begin with.
- Stir in the milk.
- Puree with an immersion blender. If you don't have one, you can put it in the food processor at this point.
- Stir in the cheddar.