Cauliflower Soup With Roasted Garlic

Step 1

Preheat oven to 375 degrees. Brush the head of garlic with about 1/2 tablespoon of the olive oil, wrap it in foil and bake it until it is tender, about 40 minutes.

Step 2

Meanwhile, trim the head of cauliflower of leaves and heavy stems and separate into florets. Rinse the florets.

Step 3

Bring a large pot of salted water to a boil, add the cauliflower and cook until it is tender, about 10 minutes. Drain.

Step 4

Heat 1 tablespoon of the remaining oil in a heavy 3-quart saucepan. Add the onion and saute until it is soft but not brown.

Step 5

When the garlic is tender, slice off the top of the head with a sharp knife and squeeze out the soft garlic pulp inside. Add the garlic and the cauliflower to the saucepan. Stir in1/2 cup of the milk and bring to a simmer.

Step 6

Transfer the contents of the saucepan to a food processor or blender and puree until smooth. Return the mixture to the saucepan and stir in the remaining milk and cream. Bring to a simmer and season to taste with salt and pepper.

Step 7

Serve the soup in warm bowls with a sprinkling of chives and a little of the remaining olive oil drizzled on top