Step 1

Preheat the oven to 425°F.

Step 2

Line a sheet pan with foil, if you'd like, for easy clean-up. Arrange cauliflower and shallots in pan and drizzle with 2 tablespoons olive oil. Toss to coat. Season with ⅛ teaspoon kosher salt.

Step 3

Roast vegetables until light golden brown and tender when pierced with a fork, about 25 minutes. Remove from oven and set 2 roasted shallots aside.

Step 4

Transfer the remaining vegetables to a 5- to 6-quart pot or Dutch oven and add cream and 1 ½ cups chicken broth. Bring to a boil over medium-high heat and add Parmesan cheese; stir to combine.

Step 5

Reduce heat to a simmer, cover, and cook until cauliflower is very tender, about 10 minutes.

Step 6

Remove from heat and use an immersion blender to puree part of the soup, leaving some chunks of cauliflower and shallot for texture. Or puree part of soup in a regular blender, then return to the pot. Stir in a little more broth if you’d like thinner soup. Season soup with 1 teaspoon each salt and pepper, or to taste.

Step 7

Pull apart reserved shallots. Ladle soup into bowls. Top soup with roasted shallots and drizzle with olive oil before serving.