1-2 Tbsp. olive oil
4 carrots, diced
4 celery stalks, diced
2 cloves garlic, finely diced or grated
1 small-medium yellow onion, diced
1 head of cauliflower, chopped fine in food processor or blender or chopped into florets (see notes)
1 quart chicken broth
¼ cup butter
¼ cup flour
½ tsp. salt, or to taste
pepper, to taste (you may use white pepper if you don't want the black color)
3 cups milk, at room temperature
12 oz. sharp cheddar cheese, freshly shredded (plus extra, for garnish, if desired)