Description

This is an absolutely beautiful, delicious soup. It's creamy and velvety with a wonderful roasted garlic flavor. It's so satisfying and filling, there's usually no need for a second helping.

Ingredients

• 1 whole garlic head
• 4 T. olive oil, divided
• kosher salt and freshly ground black pepper
• 2 heads cauliflower, cut into florets
• 1 onion, diced
• 5 c. vegetable stock
• 3 fresh thyme sprigs
• 1 bay leaf
• 1/2 c. heavy cream

Steps

1. Preheat oven to 425 degrees. Lightly oil or spray a baking sheet with non-stick cooking spray.
2. Cut the whole 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. Fold up all 4 sides of the foil to cover tightly.
3. Place cauliflower florets in a single layer on prepared baking sheet. Add 2 T. olive oil; season with salt and pepper; toss to combine. Place garlic on the baking sheet. Place in oven; roast until cauliflower and garlic are tender and golden brown, about 30-35 minutes. Let cool before squeezing cloves from skin.