
8 cups cauliflower florets (about 1½ pounds)
6 cups broccoli florets (about 1 pound)
5 tablespoons olive oil, divided
1 teaspoon coarse kosher salt
3 tablespoons cold water
2 tablespoons cornstarch
¼ cup finely chopped shallot
2 cloves garlic, minced
½ cup Chardonnay wine
2 (32-ounce) containers vegetable stock
3 cups heavy whipping cream
2 tablespoons Dijon mustard
½ teaspoon coarsely ground black pepper, plus additional for garnish
1 (8-ounce) sharp cheddar cheese block, shredded; plus additional for garnish
12 cups Garlic Sourdough Croutons
Desired additional roasted vegetables, such as baby potatoes, carrots, radishes and/or halved and seeded mini sweet peppers, for serving
1 (24-ounce) loaf bakery sourdough bread, torn into 1-inch pieces
3 tablespoons olive oil
1 teaspoon grated garlic
1 teaspoon coarsely ground black pepper