I'm convincing the Mr. to like soups more. Soups are such a great way to eat vegetables and they provide a great solution to mixing up the normal meat-starch-vegetable dinner routine. Aaaaand, soups are (usually) healthy which is good for anyone on a summer diet.
Adapted from Just Cook Already
1 head cauliflower, cut into florets
2 Tablespoons olive oil
2 Tablespoons butter
1 medium onion, finely chopped
3 cloves garlic, finely chopped
5 Tablespoons flour
1 quart chicken stock
1 cup milk
2 1/2 cups sharp cheddar cheese, grated
Bring a few inches of water to a boil. Add cauliflower, salt, and cook until tender (about 5 minutes). Drain, puree, and reserve.
Place a large saucepan over medium-high heat. Add olive oil and butter and melt. Then add the onion and garlic, season with salt and pepper, and cook until tender, about 4-5 minutes.
Sprinkle the flour over the onions and cook for about 1 minute. Whisk in the stock and milk, bring to a boil, then reduce heat to medium and simmer until thickened, about 5 minutes.
Whisk the cheese into the liquid, stirring until all cheese has melted. Stir in cauliflower puree, adjust seasonings, adding salt and pepper to taste.
Serve with toast (sourdough bread is a great option) and a salad and enjoy.