1 large head of cauliflower (2 to 3 pounds), cut into florets
1 yellow onion, diced
salt & pepper
4 cups vegetable broth
1/2 cup heavy cream
2 green onions, thinly sliced
DIRECTIONS
Preheat the oven to 425°F.
Slice a little off the top of the head of garlic off to expose the garlic cloves then place onto a piece of aluminum foil and drizzle on 1 TBSP of olive oil.
Wrap the head of garlic loosely in the foil then place onto a baking sheet.
Add the cauliflower florets and 2 TBSP of the olive oil into a large bowl and toss to coat.
Lay the florets on the baking sheet in a single layer arounf the garlic and roast in the preheated oven until the edges of the florets are darkened, about 30 minutes, stirring the florets halfway through cooking.
Remove the cauliflower and garlic from the oven. When the garlic is cool enough to handle squeeze the garlic cloves from their skins and set aside.
Heat the remaining 1 TBSP of oil in a dutch oven over medium-high heat then add the diced onion and 1/4 tsp salt and cook until softened, about 5 minutes.
Add the vegetable broth, roasted cauliflower, and roasted garlic to the pot and bring to a boil.
Reduce the heat to medium-low and simmer for 10 minutes.
Puree the soup with an immersion blender or use a stand blender, in batches, then return the soup to the dutch oven over medium-low heat.
Stir in the heavy cream and simmer until heated through.
Season with salt & pepper to taste and garnish with sliced green onion.
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