Preheat your oven to 400°F (200°C).

Toss the cauliflower florets and peeled garlic cloves with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet.

Roast for 25–30 minutes, or until the cauliflower is tender and the garlic is soft and golden. Stir halfway through for even roasting.

While the cauliflower and garlic roast, heat a tablespoon of olive oil in a large pot over medium heat.

Add the diced onion and sauté for 5–7 minutes until softened and translucent.

Once the cauliflower and garlic are roasted, add them to the pot with the onions.

Pour in the vegetable or chicken broth and bring to a simmer over medium heat.

Simmer for 5–10 minutes to allow the flavors to meld together.

Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender.

If you prefer a slightly chunky texture, blend the soup to your liking.

Reduce the heat to low and stir in the heavy cream or milk, adjusting the consistency to your liking.

Gradually add the shredded cheddar cheese, stirring constantly until melted and fully incorporated.

Season with ground cumin (if using), and adjust the seasoning with salt and black pepper to taste.

Ladle the soup into bowls.

Garnish with additional shredded cheddar cheese, a sprinkle of fresh chives or parsley, and crumbled bacon (if using).