Anyway, the soup is really good. It's pretty healthy (depending on how overboard you go with the cheese...), and very creamy despite there being no cream or milk in it.
2 tbs unsalted butter
2 shallots, minced
1 medium yellow onion, chopped
Kosher salt, to taste
1 medium potato, peeled and diced
2 cloves garlic, minced
3 1/2 cups vegetable or chicken broth
1/2 head cauliflower, chopped into small florets
2/3 cup sharp cheddar cheese, shredded plus a little more for garnish
2 tsp Dijon mustard
Melt the butter in a large pot on your stove top over medium-high heat. Add the shallots and onion, cook until onion has softened, about 3 minutes. Stir occasionally. Season with salt and add potato, garlic, and broth. Cover the pot and bring to a boil. Lower the heat to a simmer, and let it cook for about 8 minutes. Add the cauliflower and cook for about 10 additional minutes, until the cauliflower is tender. Stir in the cheese and mustard.
Puree everything with an immersion blender (or a regular blender... just make sure to work in batches!) until you've reached your desired consistency. Add additional broth or water if the soup is too thick. Season with additional salt to taste. Serve warm, topped with more cheese.