Description

Treat yourself to a delicious, warm, flavorful soup on those chilly days. Serve with croutons or a country style bread and perhaps a salad.

Ingredients

• 1 head garlic
• 4 T. olive oil, divided
• Kosher salt, to taste
• freshly ground black pepper, to taste
• 2 heads cauliflower, cut into florets
• 1 onion, diced
• 5 c. vegetable stock, not low-sodium
• 3 fresh thyme sprigs
• 1 bay leaf
• 1/2 c. heavy cream or half & half

Steps

1. Preheat oven to 425 degrees. Lightly oil or spray a baking sheet.
2. Cut off the head of garlic, about 1/4-inch, to expose tops of garlic cloves. Place garlic head, cut side up, in a sheet of aluminum foil. Drizzle with 1 T. olive oil; season with salt and pepper, to taste. Fold up all 4 sides of the foil; cover tightly.
3. Place cauliflower florets in a single layer onto prepared baking sheet. Add 2 T. olive oil; season with salt and pepper, to taste; gently toss to combine. Place garlic onto the baking sheet.