-
Cut cauliflower into small florets.
-
Combine cauliflower florets in a medium saucepan with chicken broth, onion, garlic, and thyme.
-
Bring to a boil; reduce heat and simmer, partially covered, 10 minutes.
-
Remove from pan, reserving ⅓ of cauliflower.
-
Transfer remaining ⅔ to a food processor or blender OR use an immersion blender to blend until pureed. (*note: let cauliflower mixture cool slightly before using in a blender.)
-
In a large saucepan melt butter and flour over medium heat, stirring constantly.
-
Gradually mix in half & half; add salt and pepper.
-
Cook, stirring constantly, until mixture boils.
-
Blend in cauliflower puree and shredded cheese; heat, stirring occasionally, until cheese melts.
-
Stir in reserved cauliflower.
-
Garnish with fresh thyme or crispy fried onions, as desired.