Ingredients

• - 1 head of cauliflower, cut into florets
• - 1 whole garlic bulb
• - 2 tablespoons olive oil
• - 4 cups vegetable broth
• - 1 onion, chopped
• - 2 teaspoons dried thyme
• - Salt and pepper, to taste
• - Fresh parsley, for garnish

Directions

1. 1. Preheat the oven to 400°F (200°C).
2. 2. Cut the top off the garlic bulb to expose the cloves, drizzle with olive oil, wrap in foil, and place on a baking sheet.
3. 3. In a large bowl, toss the cauliflower florets with olive oil, salt, and pepper until evenly coated.
4. 4. Spread the cauliflower on a baking sheet lined with parchment paper and roast in the oven for 30-35 minutes, or until golden brown and tender.
5. 5. While the cauliflower is roasting, place the foil-wrapped garlic bulb in the oven and roast for 30-35 minutes until the cloves are soft and caramelized.
6. 6. In a large pot, heat some olive oil over medium heat and sauté the chopped onion until translucent.
7. 7. Add the roasted cauliflower and squeeze the roasted garlic cloves out of the bulb into the pot.
8. 8. Pour in the vegetable broth and add the dried thyme. Bring to a simmer and cook for about 15 minutes.
9. 9. Blend the soup using an immersion blender until smooth. Alternatively, transfer the soup to a blender and blend until smooth.
10. 10. Season with salt and pepper to taste.
11. 11. Serve the roasted cauliflower and garlic soup hot, garnished with fresh parsley. Enjoy!