This recipe serves as a good basis for experimentation. You may substitute parmesan cheese for cheddar and red chili for jalapeno pepper.

Ingredients
2 tablespoons vegetable oil
2 tablespoons minced garlic, 2 to 3 cloves
2 cups diced onions
1 jalapeno pepper, seeded and minced (for more heat retain the seeds)
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
10 cups cauliflower, cut into small florets (1-2 heads)
1/3 cup flour
4 cups low-salt chicken stock
2 cups milk
2 cups grated cheddar cheese, lightly packed

Procedure
1. Heat a medium-sized stockpot over medium-high heat and add the oil, garlic, onions, jalapeno, salt and pepper and saute until the onions are translucent.
2. Add the cauliflower and saute for another 5 minutes or until tender.
3. Add the flour and stir until completely incorporated and then add the stock, stirring vigorously until the flour is dissolved.
4. Add the milk and bring to a gentle simmer and cook for 20 minutes.
5. Remove from heat, add the cheddar cheese and stir until fully melted. Simmer another 5-10 minutes to allow flavors to set.
6. Puree the soup until it is smooth, adding salt and pepper to taste.

Serves six to eight.