Roasted Garlic and Cauliflower Soup

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Place the cauliflower florets on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat evenly.

3. 3

   Cut the top off the garlic bulb to expose the cloves. Drizzle with the remaining olive oil and wrap in foil. Place on the baking sheet with the cauliflower.

4. 4

   Roast in the preheated oven for about 25-30 minutes, or until the cauliflower is golden and tender.

5. 5

   While the cauliflower and garlic are roasting, heat the remaining olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

6. 6

   Add the roasted cauliflower to the pot with the onions.

7. 7

   Squeeze the roasted garlic cloves out of their skins and add to the pot.

8. 8

   Pour in the vegetable broth and add the dried thyme. Bring to a simmer and cook for 15 minutes.

9. 9