Roasted Cauliflower & Garlic Soup

Ingredients

• 5 cups cauliflower florets (abt 550 g)
• 3 tbsp olive oil (divided)
• 1 cup yellow onion (diced)
• 1 head garlic (top removed to expose cloves)
• 2 tbsp butter
• 1 bay leaf
• 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
• 4 cups chicken or vegetable broth
• 1/2 cup cooking or heavy cream
• 1 tsp salt (to taste, divided)
• 1/2 tsp ground black pepper (to taste, divided)
• 2 tsp white truffle oil (divided)

Instructions

1. 1

   --- Steps ---

2. 2

   Preheat oven to 180 deg C.

3. 3

   Place garlic on a piece of foil, drizzle 1 tbsp of oil, add salt & pepper & cover entirely.

4. 4

   Place cauliflower florets on a lined baking sheet, drizzle remaining olive oil, sprinkle some salt & pepper.

5. 5

   Toss to coat, spread them out on baking sheet, place garlic on same sheet & roast for abt 45 mins or until golden brown.

6. 6

   Melt butter in a large pot over medium high heat, add onions & cook until translucent, abt 5 mins.

7. 7

   Add thyme & bay leaf, stir for 1 min then add broth. Bring the soup to a boil, add cauliflower & squeeze garlic cloves out of its skin.

8. 8

   Remove bay leaf, reduce heat to low & puree using an immersion blender.

9. 9

   Simmer for 5 mins, add cream, taste to adjust seasoning & cook until soup reaches desired consistency.

10. 10

    Ladle soup into serving bowls, garnish with crushed breadcrumbs & drizzle of truffle oil (optional), serve immediately.