1head cauliflower, about 1 1/2 lbs., chopped into florets
6oz. raw goat cheddar, shredded
Himalayan sea salt, to taste
In a large stock pot, melt the butter over medium heat. Add in the chopped carrots, onions, celery, garlic and cauliflower, and saute for about 10 minutes, until the onions are lightly golden.
Pour in the 2 quarts of water, making sure the vegetables are covered, then bring the mixture to a boil. Give it a stir, then reduce the heat and cover with a lid, allowing the soup to simmer for 10 minutes.
Season generously with salt, the shredded cheddar and mustard, then blend the soup using an immersion blender, food processor or blender-- whichever method you prefer. If using a blender, be careful! Only blend small batches at a time, and beware of the lid popping off due to steam pressure. I tried using an immersion blender for this, but it didn't produce the silky-smooth texture I was looking for. A large food processor is probably the best option!
Serve piping hot, topped with grated nutmeg or additional cheese, if desired.