Ingredients

• 2 heads cauliflower
• 4 cloves garlic, peeled
• 1 small yellow onion, peeled & quartered
• Olive oil
• 2 cups veggie broth
• Water
• 1 bay leaf
• Fresh sprigs thyme (handful)
• Salt & pepper
• Parsley, finely chopped

Directions

1. Preheat oven to 425° F. Remove any outer leaves from cauliflower and separate into 1 inch florets.

2. In a large bowl, toss cauliflower, whole garlic cloves and cut onion with 1 tablespoon olive oil. Mix gently. Bake in preheated oven until slightly browned, about 25 - 30 minutes, turning halfway thru cooking. Heat broth over low heat in preparation for next step.

3.  Transfer cauliflower mixture to a soup pot and add broth, 1 cup of water, bay leaf, and thyme sprigs. Bring to a boil; reduce heat to a light simmer, cover and cook for 15-20 more minutes. 

4.  Remove and discard bay leaf and woody/larger thyme stems. 

5. Puree in pot using an immersion blender, or transfer to a blender and puree in batches. (If using a blender, do not fill it more than halfway at a time and use caution when handling hot liquids!) 

6. Return to pot; add salt and freshly ground pepper to taste. If it is too thick, add more broth or water. Continue to warm over low heat. Serve into warm soup bowls, sprinkle with chopped parsley.