Ingredients:

  • 1 large head Cauliflower (approx. 2 lbs / 900g), cut into uniform florets
  • 1 large head Garlic
  • 3 tbsp Extra-virgin olive oil
  • 1 tsp Sea salt
  • 1/2 tsp Cracked black pepper
  • 1 large Yellow onion, diced
  • 2 stalks Celery, finely sliced
  • 1 tbsp Unsalted butter
  • 4 cups High-quality vegetable or chicken broth
  • 1 tsp Fresh thyme leaves
  • 1/2 cup Heavy cream
  • 1 tsp Fresh lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cauliflower florets with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp pepper on the tray. Slice the top off the garlic bulb to expose the cloves, drizzle with oil, wrap tightly in foil, and place on the tray.
  3. Roast for 35 minutes, tossing the cauliflower halfway through, until the edges are deeply browned and the garlic is soft.
  4. While the vegetables roast, melt 1 tbsp butter in a large Dutch oven over medium heat. Sauté the diced onion and sliced celery until translucent and aromatic.
  5. Squeeze the roasted garlic cloves from their skins into the pot. Add the roasted cauliflower and 4 cups of broth.
  6. Bring to a simmer for 15 minutes to allow flavors to marry, then stir in the fresh thyme.
  7. Using a high-speed upright blender or immersion blender, puree the soup until completely smooth and emulsified.
  8. Stir in the 1/2 cup heavy cream and 1 tsp fresh lemon juice. Adjust seasoning to taste and serve immediately.