Preparation:

Step 1: Preheat the oven to 400°F (200°C). Cut the top off the garlic head to expose the cloves. Drizzle with 1 tablespoon of olive oil, wrap it in aluminum foil, and place it on a baking sheet. Add the cauliflower florets to the baking sheet, drizzle with the remaining olive oil, and season with salt and pepper. Roast for 30-35 minutes, or until the garlic is soft and the cauliflower is golden and tender.

Step 2: In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and aromatic.

Step 3: Squeeze the roasted garlic cloves out of their skins and add them to the pot along with the roasted cauliflower. Stir to combine.

Step 4: Pour in the vegetable broth and add thyme and smoked paprika. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, allowing the flavors to meld together.

Step 5: Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until creamy.

Step 6: Return the soup to the pot over low heat. Stir in the milk or cream and gradually add the shredded cheddar cheese, stirring constantly until the cheese is melted and fully incorporated. Taste and adjust seasoning with additional salt and pepper if needed.

Step 7: Serve hot, garnished with parsley, croutons, or extra cheese as desired.