Instructions

1. Preheat oven to 200C/ 400F
2. Scrub the jerusalem artichokes well, so that all the dirt is gone. Then dice into 1/2 inch cubes and toss with 2 Tblsp olive oil. Lay in single later on parchment covered oven pan. Sprinkle with salt and place in oven. Let cook until well browned, stirring half way. This will take about 25 minutes or so.
3. In the meantime chop onion and place in soup pot along with the remaining 2 tblsp of the olive oil. Season with salt, pepper and thyme. Cook over medium heat until softened, about 10 minutes.
4. Wash and chop the cauliflower up into smallish pieces, about 1 inch chunks. Add to the pot once onions are soft. Stir and add enough water to just cover. Bring to simmer and cook until very soft. (about 20-30 minutes).
5. When the cauliflower is basically falling apart, mash it up. I use a hand held potato masher, which is great because it leaves the soup kind of lumpy. But you can use a hand held blender if you’d like. Add the cup of milk, over low heat, mixing it in well. Then stir in the grated cheese until mixed and melted. Taste and adjust for seasoning.
6. To serve ladle the soup into individual bowls, and then top with jerusalem artichokes and a bit more freshly grated black pepper.