Ingredients:

  • 2 lbs cauliflower, cut into small florets
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 1 medium carrot, finely diced
  • 1 stalk celery, finely diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1 cup unsweetened almond milk
  • 1/2 cup smoked cheddar cheese, shredded
  • 1/4 cup sharp white cheddar cheese, shredded
  • 1 tsp lemon juice

Instructions:

  1. Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, smoked paprika, salt, and pepper on a baking sheet until evenly coated.
  2. Roast cauliflower for 20–25 minutes, tossing halfway through, until edges are mahogany-colored and slightly charred.
  3. In a large pot over medium heat, melt the butter. Add onion, carrot, and celery; sauté for 6–8 minutes until translucent.
  4. Stir in minced garlic and cook for 1 minute.
  5. Pour in vegetable broth and add the roasted cauliflower. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  6. Process the mixture with an immersion blender or high-speed blender until velvety and completely smooth.
  7. Stir in the milk and lemon juice.
  8. Turn heat to low and fold in smoked and sharp cheddar cheeses, stirring constantly until melted. Remove from heat immediately.