Smoked Cheese Cauliflower Soup

1 small head of cauliflower, cut into small florets

1 shallot, sliced

1 T. olive oil

32 oz. vegetable or chicken broth

1/4 t. dried rosemary

1/8 t. each salt and fresh black pepper

1 c. shredded smoked cheddar cheese (about 4 oz.)

1 T. dried lavender buds for garnish

Heat the olive oil in a large saucepan over medium heat. Add the shallot and cauliflower and saute for 3 or 4 minutes until vegetables begin to soften. (Alternatively, toss the cauliflower in 1 T. olive oil and roast on a parchment-covered baking sheet for 15 minutes at 425 degrees. Add to the sauteed shallots.) Add the broth, rosemary, and salt and pepper. Bring to a boil, reduce heat and simmer for 10 minutes or until cauliflower is tender. Puree the soup in small batches in a blender or using a hand blender. Return soup to the pan and stir in the cheese. Heat over low heat, stirring frequently, until cheese is melted. Garnish each serving with a pinch or two of lightly crushed lavender buds. Makes 3 or 4 servings.