This winter warmer is silky on the tongue, yet full of flavor from the combination of onion and sweet potato as well as cauliflower and cheddar cheese. Cauliflower Cheddar Soup 1 large onion, diced 1 sweet potato, peeled and diced 2 tablespoons butter 1 quart vegetable stock or chicken stock 1 head cauliflower, cut into florets Salt, to taste Lemon pepper, to taste 1 cup heavy cream or fat-free half-and-half, plus more for garnish 4 ounces sharp cheddar cheese, grated In a large stockpot, sauté onion and sweet potato in butter until onion is translucent, about 5 minutes. Stir occasionally. Add stock, cauliflower, salt and lemon pepper. Bring to a boil. Cook for 15 minutes or until the vegetables are cooked. Let cool 10 minutes. Purée in small batches in a food processor or blender until smooth. Return to the stove and reheat, stirring in the cream and cheese until the cheese is melted. Serve hot with a drizzle of cream on top. Makes 1 1/2 quarts soup. From John Griffin, freely adapted from "Avoca Cafe Cookbook"