Preheat your oven to 400°F (200°C). Slice off the top of the garlic head, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft.

While garlic roasts, chop cauliflower into florets.

In a large pot over medium heat, add olive oil and sauté cauliflower until softened (about 5-7 minutes).

Add vegetable broth and squeezed roasted garlic; bring to a boil then simmer for 15-20 minutes until cauliflower is tender.

Blend the mixture until smooth using an immersion blender or regular blender.

Stir in cheddar cheese until melted; gradually add heavy cream while stirring to achieve desired richness.