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. Drizzle with 1 TBSP of the oil. Wrap the garlic head loosely in foil and set on a baking sheet.
Add the cauliflower florets with 2 TBSP of the olive oil to a large bowl and toss to coat. Lay the florets on the baking sheet in a single layer with 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. Add the diced onion and 1/4 tsp salt, cook until softened, about 5 minutes.
Add the vegetable broth, roasted cauliflower, and roasted garlic to the pot and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
Puree the soup, in batches, in a blender then return to the dutch oven over medium-low heat. Stir in the heavy cream and simmer until heated through. Season with salt & pepper to taste. Garnish with sliced green onion.
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