Cauliflower simmered until completely tender then pureed yields a luxe, velvety soup without any cream. A good dose of garlic and sharp cheddar cheese adds big flavor to the mild, subtly sweet vegetable. If you own an immersion blender and would like to puree the soup directly in the pot, do so after the cauliflower mixture has cooled for five minutes. Add all of the cheese to the pot, then blend; the texture will be a little less smooth than when processed in a conventional blender but the flavor still will be great.