- Preheat oven to 425 degrees.
- Cut cauliflower into florets and place into a large bowl. Pour 3 tablespoon olive oil over the cauliflower and toss it to coat the pieces. Spread onto a baking sheet into an even layer. Sprinkle with ½ teaspoon 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 tablespoon 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 ½ teaspoon salt. Bring to a boil, stirring constantly. Reduce to medium heat and cook for 10 minutes, stirring continuously.
- Serve and garnish with red pepper flakes. Makes 3-4 servings.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.