Directions

Roast the Cauliflower

1. Preheat your oven to 425°F (220°C) conventional bake with racks positioned in the upper and lower thirds.
2. Separate your cauliflower florets, reserving any very small pieces or tiny crumbles so they do not burn on the sheet pans. Set those small raw pieces aside.
3. Toss the larger cauliflower florets with 3 tablespoons extra virgin olive oil, ¾ teaspoon Windsor Kosher salt, and ⅜ teaspoon black pepper.
4. Divide between two large sheet pans, spreading the florets into a single layer with space between them.
5. Note: If your oven cannot accommodate two pans with adequate airflow, roast in two separate batches.
6. Roast for 25 to 30 minutes, rotating the pans between racks and flipping the cauliflower after 18 minutes. The cauliflower should be tender with golden-brown, caramelized edges. Do not roast until dry.

Sweat the Leeks

1. While the cauliflower roasts, melt 3 tablespoons unsalted butter in a 5 to 6-quart stock pot over medium-low heat.
2. Add the sliced leeks and a small pinch of salt. Cook for 9 to 12 minutes, stirring occasionally, until very soft and sweet, but not browned.
3. Add the chopped garlic and cook for 30 to 45 seconds until fragrant.

Cook the Potatoes & Reserved Raw Cauliflower

1. Add the diced Yukon Gold potato, the reserved small raw cauliflower pieces, and 5¼ cups stock to the Dutch oven.
2. Bring to a boil over medium-high heat, then immediately reduce to a gentle simmer.
3. Partially cover and simmer for 10 to 12 minutes, or until both the potatoes and small cauliflower pieces are completely tender when pierced with a knife.
4. Stir in all of the roasted cauliflower from the oven. Return to a gentle simmer for 5 minutes to allow the caramelized, roasted flavours to integrate into the broth.

Purée until Silky

1. Remove the pot from the heat.
2. For the smoothest texture, purée the soup in small batches in a high-powered countertop blender, keeping the lid's centre cap slightly vented to release steam. Alternatively, use an immersion blender directly in the pot until completely smooth. Avoid overfilling the blender jar with hot soup. Work in small batches and hold a folded towel over the lid cap to let steam escape safely.
3. Return the puréed soup to the cleaned pot over low heat.

Incorporate Cream, Dijon, and Cheddar

1. Stir in 1½ teaspoons Dijon mustard and ¾ cup heavy cream. Heat gently until hot and steaming; do not bring the soup to a boil.
2. Remove the pot from the heat source.
3. Gradually add the 6 oz grated aged cheddar, one small handful at a time, stirring constantly until fully melted before adding the next.
4. Stir in ¾ teaspoon fresh lemon juice. Taste the soup before adding more salt, since the cheese and stock add sodium. Season with freshly ground black pepper to taste.

Adjust Consistency

1. Check the thickness. The soup should coat the back of a spoon smoothly.
2. If the soup is too thick, stir in additional warm stock, ¼ cup (60 mL) at a time, until the desired viscosity is reached.
3. Keep warm over very low heat without boiling.

Bake the Cheddar Sourdough Croutons

1. Reduce the oven temperature to 375°F (190°C).
2. Toss the sourdough cubes with 1½ tablespoons olive oil and ⅜ teaspoon salt. Spread in a single layer on a baking sheet.
3. Bake for 7 to 9 minutes, tossing once, until beginning to crisp.
4. Remove the pan, scatter the 2¼ oz grated cheddar over the croutons, and return to the oven for 3 to 5 minutes until the cheese is melted and crispy around the edges.
5. Cool for 5 minutes to allow the cheddar crust to harden.

Serve

1. Ladle the hot soup into warmed bowls.
2. Top each serving with 5 to 7 cheddar sourdough croutons, fresh chives, and freshly cracked black pepper.