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1. Preheat oven to 400 F. Wash and trim the cauliflower then cut it into bite-size pieces. Put it into a large bowl. Toss with the cloves of garlic and half of the oil. Pour the mixture onto a rimmed baking sheet and roast at 400 F for 20-25 minutes until the cauliflower is crisp-tender and golden in spots (it will cook a bit longer in a later step). Remove pan from oven.
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2. Remove the garlic cloves, let them cool slightly, and finely chop them. Set aside.
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3. In a 4- or 5-quart saucepan, heat the remaining half of the olive oil and add the onion. Cook until the onion is translucent, 4-5 minutes, stirring often. Add the chopped garlic, thyme and rosemary. Cook for another minute.
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4. Stir in the cauliflower and broth. Bring to a simmer, cover and cook for 15 minutes.
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5. Carefully ladle about half of the soup (in batches, if needed) into a blender and puree until smooth. Be careful as hot soup in a blender can be a recipe for disaster if the blender is filled too full. Stir the pureed soup back into the pot. Add the milk and the cheese,
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6. Stir and cook on low heat until the cheese is melted. Add salt and pepper to taste, if needed.
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7. Ladle the soup into bowls and sprinkle with fresh parsley and croutons, if using.
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Recipe Source: from Mel's Kitchen Cafe
