Cooking Instructions:

In a large pot, melt the butter over medium heat. Add the diced celery, carrots, and minced shallot. Sauté until the vegetables are slightly softened, about 5 minutes.

Add the minced garlic and cook for an additional minute until fragrant.

Sprinkle the flour over the sautéed vegetables and whisk until the mixture turns golden brown, about 2-3 minutes. Gradually pour in the chicken broth, whisking continuously to avoid lumps. Bring the mixture to a simmer.

Once simmering, add the chopped cauliflower to the pot. Allow the mixture to cook until the cauliflower is tender, approximately 15-20 minutes.

Remove the pot from heat and use an immersion blender, food processor, or standard blender to purée the soup until smooth or to your desired texture. Return the soup to the pot if needed.

Stir in the milk and cheese, mixing until the cheese is melted and the soup is creamy. Adjust seasoning with salt, pepper, and any additional spices to taste. Cauliflower is low in calories and high in vitamins, making it a nutritious addition to your meal.