Roast cauliflower blended with local butter and cheese makes this soup a knockout! Try this for dinner and experience the creamy richness of this dish.
Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
Transfer cauliflower florets onto the baking sheet, and toss with olive oil until evenly coated. Space the cauliflower out in a single layer and season with salt and pepper generously. Roast until tender and caramelized on the edges, about 25 to 35 minutes. Toss halfway to make sure they’re evenly roasted.
Once the cauliflower is done, heat a large dutch oven over medium heat. Add oil, galic, onion and season with salt. Saute, until soft and translucent. Pour in milk and vegetable broth.
Transfer the cauliflower to the dutch oven. Increase the heat to medium-high and bring the mixture to a simmer. Reduce heat to maintain a slow simmer. Cook, stirring occasionally, for 20 minutes. Add Ontario shredded cheese and remove from heat and stir until combined and melted.
Using an immersion blender, blend the soup until smooth. Add the lemon juice and stir to combine, adjusting the salt and pepper as needed. Garnish with chopped parsley, pepper and serve with cream.