Preheat your oven to 400°F (200°C). Drizzle olive oil over the separated garlic cloves, sprinkle with a pinch of salt, and wrap the bulb in aluminum foil. Roast in the oven for 25-30 minutes until soft and fragrant.

In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.

Add the chopped cauliflower florets to the pot and pour in the vegetable broth. Bring to a boil, then reduce to a simmer for about 15 minutes, or until the cauliflower is tender.

Once the garlic has cooled, squeeze the roasted cloves into the soup. Use an immersion blender to puree the mixture until smooth. If you prefer a chunkier texture, blend halfway.

Stir in the shredded cheddar cheese and the heavy cream (or coconut milk), mixing until the cheese has melted. Season with salt and pepper to taste.

Ladle into bowls, garnish with fresh herbs, and enjoy your delicious homemade soup!