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.
Preheat a medium pot over medium heat and add oil.
Add diced onion and saute until transparent.
Add pressed garlic, mix, and cook until fragrant.
Add prepared cauliflower, mix well and saute for a few minutes. (Add a little more olive oil if needed.)
Sprinkle flour over veggies and mix well.
Start pouring in chicken stock, while slowly stirring. Add enough chicken stock to cover the cauliflower mixture.
Add salt and pepper. Stir and cover with a lid, leaving a crack for steam to escape. Cook for about 20 minutes, stirring occasionally.
Stir in heavy whipping cream and grated white cheddar cheese. Slowly stir until cheese is melted and smooth. Take off heat.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.