1 head cauliflowers, washed and cut into florets
2 cloves garlic, whole
3 TBS olive oil
1 tsp kosher salt
1 large onion, peeled and chopped
3 cups chicken stock
1 tsp dried thyme
2 1/2 cups aged cheddar cheese
1 cup cream

Preheat oven to 400 degrees.
Wash and dry cauliflower. Put the cauliflower on two large rimmed baking sheets. Drizzle with 2 TBS olive oil and sprinkle with kosher salt.
Roast in the oven for 20-30 minutes. Cauliflower will be slightly golden brown.

Meanwhile saute the onion in the bottom of a stock pot with 1 TBS until translucent, about 4 minutes. 
Add chicken broth, peeled garlic and cauliflower into the stockpot. Bring to a simmer. Simmer for 10 minutes. Take off heat.

Using an emulsion stick blender, blend all solids until the soup is smooth.
Put the soup back on the heat and add the cheese. Cook until all the cheese is melted. Add cream and heat until hot.

Serve with croutons.