Ingredients:

  • 1 large head cauliflower (about 3 lbs / 1.4 kg), trimmed and chopped into 1-inch florets
  • 1 whole head garlic
  • 3 Tablespoons olive oil, divided
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 1 medium Yellow Onion, finely diced
  • 6 cups low sodium Vegetable Broth
  • 3 sprigs Fresh Thyme
  • 1 Bay Leaf
  • 2 Tablespoons Nutritional Yeast (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the cauliflower florets with 2 tablespoons of the olive oil, salt, and pepper. Place the seasoned florets and the prepped whole garlic head (top 1/2 inch sliced off to expose cloves, cut side up) onto the baking sheet.
  2. Roast the vegetables for 35 to 40 minutes, flipping the cauliflower halfway through, until the florets are deeply golden brown and fork-tender, and the garlic is soft and fragrant.
  3. While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion and sauté until translucent and softened (about 5–7 minutes).
  4. Squeeze the roasted garlic cloves out of their skin into the stockpot (discard the papery skins). Add the roasted cauliflower, vegetable broth, thyme sprigs, bay leaf, and nutritional yeast (if using). Bring the soup to a boil, then reduce heat and simmer gently for 10 minutes to allow the flavors to meld.
  5. Remove the thyme sprigs and bay leaf. Carefully transfer the soup mixture to a high-speed blender or use an immersion blender directly in the pot. Blend starting on low and gradually increasing to high until the soup is perfectly smooth and silky.
  6. Return the blended soup to the pot (if necessary). Taste and adjust seasoning with additional salt, pepper, or a splash of lemon juice to brighten the flavor. Serve hot, garnished with olive oil or chives.