Roasted Cauliflower and Cheddar Soup | epicuricloud (Tina Verrelli)

Ingredients

• 8 cups finely chopped cauliflower ((from 1 large head))
• 4 tablespoons olive oil (divided)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 cup chopped onion
• 1 cup shredded carrot
• 1 teaspoon minced garlic
• 2 teaspoons minced fresh thyme leaves (or 1 teaspoon dried thyme)
• 1 bay leaf
• 48 ounces low-sodium chicken broth
• 6 tablespoons butter
• 6 tablespoons flour
• 1/4 teaspoon kosher salt
• 1 teaspoon dry mustard
• 1/2 teaspoon white pepper
• 2 cups whole milk
• 3 cups shredded white cheddar ((approx. 3/4 pound))
• garnish with some fresh chopped parsley (if desired)