3 tbsp unsalted butter
1 tsp evoo
1/2 large yellow onion, diced
1 medium head cauliflower, trimmed and cut into 1 1/2-inch florets
2 roasted cloves of garlic (leftover from the Torn Croutons recipe below)
4 cups chicken stock or vegetable stock
1 1/2 cups shredded sharp cheddar cheese
Coarse salt and ground pepper
In a large pot, melt butter over medium. Add evoo and swirl to combine. Add onion and cook, stirring occasionally, until softened, about 6-8 minutes. Add the cauliflower and cook until just beginning to caramelize and turn golden brown, about 10-12 minutes. Add stock and 1 cup water. Bring mixture to a boil over high heat. Reduce heat and simmer until the cauliflower is very tender, about 18-20 minutes. Using an immersion blender, puree mixture until smooth (if you don't have an immersion blender, you can use a real blender and just blend the soup in batches). Return the soup to to the stovetop over moderate heat. Heat until the soup is warmed through, adding the cheddar cheese and stirring until melted. Season with s&p to taste.
Ladle hot soup into individual soup bowls. Sprinkle with cayenne to taste and garnish with torn croutons. Serve.