1. Roast the Cauliflower

1. Preheat the oven to 400°F (200°C).
2. Toss the roughly chopped cauliflower and garlic cloves with olive oil in a bowl.
3. Spread the mixture evenly on a baking sheet.
4. Roast for 20–25 minutes, stirring halfway through, until the cauliflower is golden and tender. Set aside.

2. Prepare the Soup Base

1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion, carrots, and celery. Sauté for 5–7 minutes until softened.
3. Stir in the bay leaf and dried thyme, cooking for 1 more minute to release the flavors.

3. Thicken the Soup

1. Sprinkle the all-purpose flour over the vegetables and stir well to coat evenly.
2. Gradually pour in the vegetable broth while whisking continuously to prevent lumps.
3. Simmer for 10 minutes, stirring occasionally, until the soup thickens slightly.

4. Blend and Add Creaminess

1. Add the roasted cauliflower and garlic to the pot.
2. Use an immersion blender to blend the soup until smooth. If using a traditional blender, blend the soup in batches and return it to the pot.
3. Stir in the milk and shredded cheddar cheese, mixing until the cheese melts completely.
4. Adjust the consistency with more broth or milk if needed.

5. Season and Serve

1. Season the soup with salt and black pepper to taste.
2. Remove the bay leaf before serving.
3. Ladle the soup into bowls and garnish with extra cheddar cheese, fresh parsley, or croutons if desired. Serve hot with crusty bread or crackers.