6 cloves of Garlic (I used a very small head of garlic)
6 Tbsp Olive Oil, divided
1 tsp Salt, divided
1/2 tsp Black Pepper
1 medium Onion, diced
4 C Chicken or Vegetable Broth
1/4 tsp Thyme
1/4 tsp Paprika
Red Pepper Flakes for garnish
Preheat oven to 425 degrees.
Cut cauliflower into florets and place into a large bowl. Pour 3 Tbsp olive oil over the cauliflower and toss it to coat the pieces. Spread onto a baking sheet into an even layer. Sprinkle with 1/2 tsp salt and pepper.
If you have a small head of garlic, cut the top off but leave it in a bunch. Pour the last tablespoon of garlic over the head. Wrap it in aluminum foil and place it on the baking sheet with the cauliflower. If you are using individual cloves, go ahead and remove the skins and pour the oil over them and wrap in aluminum foil.
Bake for 30-40 minutes, flipping the cauliflower half way through.
Heat the remaining 2 Tbsp oil in a dutch oven or heavy bottomed pan. Place onion into oil and cook until translucent, 5-7 minutes. Reserve 1 cup of the cooked cauliflower to add to the soup at the end. Put the remaining cauliflower in with the onion. Remove the skins from the roasted garlic (if needed) and add it to the cauliflower and onion. Add in the stock, thyme, paprika and 1/2 tsp salt. Bring to a boil, stirring constantly. Reduce to medium heat and cook for 10 minutes, stirring continuously.
Using an immersion blender, puree the soup mixture. If you don’t have an immersion blender, you can use a regular stand blender, but leave the lid cracked to let the steam escape. Once the soup reaches your desired consistency add in the reserved cauliflower.
Serve and garnish with red pepper flakes. Makes 3-4 servings.