Ingredients:

  • 1 large head cauliflower (approx. 900g), cut into small florets
  • 1 whole head of garlic, top 1/4 inch sliced off
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 large yellow onion, diced
  • 2 stalks celery, thinly sliced
  • 2 tbsp unsalted butter
  • 1 tsp dried thyme
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 tsp fresh lemon juice

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper on a large rimmed baking sheet.
  2. Wrap the garlic bulb in foil with a drizzle of oil and place on the baking sheet. Roast for 30–35 minutes until cauliflower has mahogany-colored charred edges and garlic is soft.
  3. In a large pot over medium heat, melt the butter. Sauté the diced onion and celery for 5-7 minutes until translucent. Stir in the thyme.
  4. Add the roasted cauliflower to the pot. Squeeze the roasted garlic cloves out of their skins directly into the pot.
  5. Pour in the vegetable broth and bring to a gentle simmer. Cook for 10 minutes to allow flavors to meld.
  6. Using an immersion blender or high-speed stand blender, process the soup for 2 minutes until completely smooth and emulsified.
  7. Stir in the heavy cream and lemon juice. Adjust seasoning with additional salt or pepper if needed and serve warm.