Ingredients:

  • 1 large head cauliflower (approx. 900g), broken into small florets
  • 1 whole head garlic
  • 4 tbsp extra virgin olive oil, divided
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 medium shallot, finely diced
  • 4 cups low-sodium vegetable broth
  • 0.5 tsp dried thyme
  • 1 tsp lemon juice, freshly squeezed
  • 0.5 cup heavy cream

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cauliflower florets with 3 tbsp olive oil, salt, and pepper on a large baking sheet.
  2. Slice the top 1/4 inch off the garlic head to expose cloves, drizzle with a tiny bit of oil, wrap tightly in foil, and place on the baking sheet with the cauliflower.
  3. Roast for 25–30 minutes until cauliflower edges are mahogany-colored and charred. Reserve a few florets for garnish.
  4. In a large Dutch oven, sauté diced shallots in the remaining 1 tbsp olive oil over medium heat until translucent.
  5. Squeeze the roasted garlic cloves out of their skins into the pot and mash into a paste with a wooden spoon.
  6. Add the roasted cauliflower, vegetable broth, and thyme. Bring to a simmer for 10 minutes to meld flavors.
  7. Transfer to a high-speed blender. Add lemon juice and heavy cream. Blend on high until completely smooth and aerated.
  8. Adjust seasoning and serve hot, topped with reserved roasted florets and fresh herbs.