Roasted Cauliflower Garlic Soup

Directions

1. Preheat oven to 400 degrees. Slice about 1/4 inch off the top of the garlic head (not the root end). Drizzle with a tiny bit of olive oil and sprinkle on a pinch of salt and pepper. Wrap the whole garlic head in foil and put in the oven.
2. Add the cauliflower, onion, thyme, oil, salt and pepper to a sheet pan. Toss until everything is coated evenly. Roast for 25-30 minutes until cauliflower is lightly golden and soft. Check the garlic at this point. You know it’s ready when you can easily stick a knife through the bulbs and garlic is soft. If garlic head is larger, it may take more time to cook.
3. Meanwhile make the parmesan croutons. Add the cubed bread to a small sheet pan, drizzle with a little olive oil and a pinch of salt and pepper. Toss to coat. Place in the oven for 6-8 minutes until golden brown. As soon as they come out of the oven, sprinkle with parmesan cheese and let cool.
4. Add cooked cauliflower mixture to a blender. Squeeze the roasted garlic bulbs into the blender and add the almond milk. Leave space for the heat to escape and blend until smooth. About 1-2 minutes. Add salt and pepper to taste. Pour into a pot and heat over low until ready to eat! Garnish with parmesan croutons, a drizzle of olive oil and some fresh cracked pepper.

Notes
*Roasted garlic can be made ahead of time and stored in the fridge for up to 5 days.
*This recipe can also be blended in a large pot with an immersion blender.

This recipe originally appeared on life is but a dish.