In a big pot over medium heat, melt half of the butter and saute the onions and the garlic. When softened, add the cauliflower head chopped into tiny pieces.

Pour the broth and the water and simmer until the cauliflower is tender.

In a small saucepan, melt the rest of the butter. Add the flour and the milk and slowly mix until a thick white sauce is formed.

Pour the white sauce over the cauliflower soup and mix well. Blend until it’s smooth.

Simmer the creamy cauliflower soup for 5 more minutes while stirring. Add the cheese (optional) and season with salt and black pepper.