Step 1

Preheat oven to 425 degrees F.

Step 2

Roast the garlic: Cut off the top of the garlic head, exposing the cloves. Place on a sheet of aluminum foil. Drizzle the top with 1 tablespoon of olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Fold up the foil and close tightly, creating a pouch. Roast on a sheet pan for 40 minutes until softened and golden brown.

Step 3

At the same time, roast the cauliflower: On a large sheet pan, toss the cauliflower florets with ¼ cup olive oil, 1 teaspoon Kosher salt, and a few grinds of black pepper. Roast for about 35 minutes until softened and golden brown.

Step 4

While these are roasting, boil the diced potatoes until soft and tender, about 20 minutes. Drain and set aside.

Step 5

In a large pot or Dutch oven, melt 2 tablespoons of unsalted butter. Sauté the diced onions until softened, about 6 minutes. Then, add thyme for another 1-2 minutes until fragrant.

Step 6

To the same pot, add the roasted cauliflower, cooked potatoes, and roasted garlic cloves (squeeze out the cloves and discard the skin). Stir in the vegetable broth, scraping to deglaze the brown bits. Tip: Use a wooden spoon to avoid scratching the pan.

Step 7

Blend using an immersion blender, or transfer to a stand blender. Blend until smooth. Return soup into the pot (if you used a stand blender) and bring to a simmer. Simmer for 5 minutes, stirring. Season with salt and pepper to taste.

Step 8

Add the cream and stir until warm. Adjust consistency to taste.

Step 9

To serve, garnish with shredded cheese on top, and a few drizzles of olive oil and cream. I like to serve with a few toasted slices of baguette too. Enjoy!