Preheat oven to 400 degrees F.

Toss cauliflower florets with 2 tablespoons oil, salt and pepper. Arrange them in a single layer on a large baking sheet and roast in the oven until lightly golden brown, about 25-30 minutes. Set aside.

Heat 2 tablespoons oil in a pot over medium heat. Add onion and sauté until tender, about 6-7 minutes.

Add garlic and dried oregano leaves and sauté until fragrant, about 1 minute. Add chicken broth, cauliflower, and 1 1/2 cups water.

Cover the pot and bring to a boil. Reduce heat to medium and simmer for 20 minutes.

Remove from heat and let the soup cool slightly. Then puree in a food processor or with a stick blender until smooth.

Return to the pot, add milk and cook over medium heat for 5 minutes. Add cheese, stir well and let it melt. Season with salt and pepper.

Garnish with black pepper and serve with French bread or Garlic Bread.

Note: If soup is too thick, add more milk.