1 Large cauliflower, florets
3 TBS Olive Oil
1 Medium onion, diced
1 Head garlic, top removed to expose cloves
2 TBS Butter
1 Bay leaf
2 TSP thyme leaves
4 Cups chicken or vegetable broth
1/2 Cup Cream
1 Tablespoon olive oil to serve
Preheat the oven to 200C
Place the garlic head in foil and drizzle with olive oil, season with salt and pepper. Wrap in the foil.
Place the cauliflower florets in a single layer on a baking sheet. Drizzle with olive oil and season with salt + pepper. Toss to coat. Place the wrapped head of garlic on one side of the baking sheet.
Roast the cauliflower for 30-35 mins or until golden brown and cooked.
Allow the garlic to cool before squeezing it out.
Heat the butter in a large pot, stir in onion and allow to cook until translucent.
Add the thyme leaves and bay leaf and allow to 30 seconds before pouring in the stock.
Bring the soup to a boil then add in the cauliflower and garlic.
Remove the bay leaf.
Puree using an immersion blender on a low heat setting. When blended let simmer for 5 mins. Stir in the cream. Taste and season accordingly.
Serve with a drizzle of our favourite Hemls Olive Oil.