Preheat the oven to 425 degrees Fahrenheit.

Remove the cauliflower florets from the stem, and slice or chop them into evenly-sized pieces. Add the florets to a foil-lined sheet pan, then toss with a little oil and salt & pepper.

Slice the top off the garlic bulbs, and place them on a separate piece of foil. Pour olive oil over the top, plus salt, then fold the bulbs into the foil, and add the garlic packet to the sheet pan. Roast everything for 25 minutes.

Meanwhile, add the chicken broth and half of the light cream pint into a large pot. Set the remaining light cream aside, and let the soup come to a low simmer on the stove while the veggies roast. Grate the cheddar, and set it aside.

After 25 minutes, remove the cauliflower from the oven, but place the garlic packet back into the oven for an additional 20 minutes. In the meantime, add the cauliflower and the remaining light cream to a blender, and blend until as smooth as possible, about 30 seconds.

Add the cauliflower and cheddar to the soup, and whisk it together on low heat to help everything combine, then let it simmer. Once the garlic is ready, carefully remove it from the bulb (it will be very hot, so be careful—I pressed the bulb with a fork to get the garlic out). Either blend the garlic, or just add the garlic paste as-is to the soup, and whisk everything to combine.

Let the soup simmer on low heat for 15 minutes. If you prefer it thicker, whisk in 1-2 teaspoons of flour and simmer an additional 10 minutes.