Roasted Cauliflower Cheddar Soup

0 Preheat the oven to 375°F.
1 Toss the cauliflower florets in the olive oil and season with salt, pepper and paprika. Place on a rimmed baking sheet.
8 Bake the cauliflower in the preheated oven for 25-35 minutes, or until fork tender. (This time will depend on how large your cauliflower florets are. The smaller you cut them down, the quicker they bake.)
2 While the cauliflower bakes, place a large Dutch oven over medium heat. Melt the butter in the pan, then pour in the olive oil.
3 Add the chopped onion and garlic to the hot oil/butter mixture. Cook until softened, about 2-3 minutes.
4 Add the flour to the onion and garlic. Stir until it coats the veggies. Cook for 2-3 minutes so the flour begins to thicken and darken slightly into a color similar to a blonde roux.
5 Pour in the vegetables stock, and bring to a boil. 
9 When the soup is boiling, turn the heat down to a simmer. Pour in the half and half, and give it a good stir.
6 Turn off the heat. Stir in the cheese and all of the roasted cauliflower except a scant cup. Give it a taste and season with salt and pepper, if necessary.
10 Blend the soup until smooth. (I used an immersion blender, but you can do this in an actual blender, too.)
7 Divide the soup between bowls. Garnish with the remaining roasted cauliflower and a sprinkling of fresh parsley. Enjoy!