Marthas Cauliflower Roasted Garlic Soup Recipe

How to make it

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• Preheat oven to 325 degrees.
• Cut off tops of garlic heads.
• Place each on a piece of parchment-lined aluminum foil.
• Sprinkle with salt and pepper, and drizzle with olive oil.
• Wrap tightly in foil, and bake until garlic is very soft, about 1 hour.
• Let cool.
• Squeeze garlic from peel; set aside.
• Increase oven to 350 degrees.
• Heat 1/4 cup olive oil in a large pot over medium-low heat.
• Add onions; season with salt and pepper.
• Cook, stirring, until soft but not browned.
• Stir in sliced cauliflower, thyme bundle, and wine.
• Simmer until wine is reduced by half.
• Add stock; bring to a simmer.
• Cover and cook for 20 minutes.
• Remove cover, and simmer until cauliflower is soft, about 15 minutes.
• Remove from heat.
• Remove thyme and stir in cream and 2 1/2 cups Parmesan.
• Season with salt and pepper.
• Stir in garlic.
• Puree in batches until smooth.
• Thin with more stock or cream, if desired.
• Return to pot; keep warm on low heat.
• Heat remaining 1/4 cup olive oil over high heat in a saute pan until almost smoking.
• Add cauliflower florets, stirring until browned.
• Season with salt and pepper.
• Transfer pan to oven and cook until tender, about 10 minutes.
• Stir in thyme, parsley, and remaining 3 tablespoons Parmesan.
• To serve: Ladle soup into bowls, and garnish with cauliflower florets.