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Roast Garlic: Slice top off garlic head, drizzle with olive oil, wrap in foil, and roast at 400°F (200°C) for 35–40 minutes until soft.
Cook Cauliflower & Onion: In a large pot, melt butter and sauté onion until soft. Add cauliflower and cook 5 minutes.
Add Broth: Pour in chicken broth, season with salt and pepper, and simmer 15 minutes until cauliflower is tender.
Blend: Squeeze roasted garlic into pot, then blend soup until smooth.
Add Cream & Cheese: Stir in heavy cream and cheddar until melted and creamy.
Serve: Ladle into bowls and enjoy warm.