Ingredients:

  • 2 lbs cauliflower, cut into florets
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 6 cloves garlic, peeled and left whole
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 4 cups low-sodium vegetable broth
  • 1/2 cup heavy cream
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp olive oil

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cauliflower florets and whole garlic cloves on a baking sheet with 3 tablespoons of olive oil, salt, and pepper. Spread in a single layer and roast for 25–30 minutes until edges are deeply golden brown.
  3. While cauliflower roasts, heat butter in a soup pot over medium heat. Add diced onion and sauté for 5–7 minutes until translucent and soft.
  4. Stir in the dried thyme and cook for 30 seconds until aromatic.
  5. Transfer the roasted cauliflower and garlic from the pan into the pot. Pour in the vegetable broth and add the bay leaf.
  6. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  7. Remove the bay leaf. Use an immersion blender directly in the pot, or transfer to a blender in batches, until completely smooth.
  8. Stir in the heavy cream and serve garnished with chopped parsley and a drizzle of olive oil.