Ingredients:

  • 1 large head Cauliflower (approx. 900 g / 2 lbs), cut into 1-inch florets
  • 1 bulb Garlic, top trimmed, skin on
  • 30 ml / 2 Tbsp Olive Oil
  • 5 g / 1 tsp Kosher Salt
  • 30 g / 2 Tbsp Unsalted Butter (or oil for vegan)
  • 1 medium Yellow Onion, diced (approx. 1 cup)
  • 1 large Leek, white and light green parts only, washed and sliced (optional)
  • 2 g / 1 tsp Dried Thyme
  • 4 L / 6 cups Low-Sodium Vegetable or Chicken Stock
  • 1 Bay Leaf
  • 15 ml / 1 Tbsp Lemon Juice (freshly squeezed)
  • 15 g / 2 Tbsp Nutritional Yeast (optional)
  • Salt and Freshly Ground Black Pepper, to taste
  • 60 ml / 1/4 cup Heavy Cream or Full-Fat Coconut Milk (optional)

Instructions:

  1. Preheat oven to 200°C (400°F). Toss cauliflower florets with olive oil and salt on a large baking sheet. Wrap the garlic bulb loosely in foil. Roast both for 30–35 minutes until the cauliflower is deeply tender and caramelized.
  2. Squeeze the roasted garlic cloves out of their skins and set the pulp aside. In a large stockpot, melt butter over medium heat. Add diced onion and sliced leek (if using). Sauté for 8–10 minutes until softened and translucent.
  3. Stir in the dried thyme for 30 seconds until fragrant. Add the roasted cauliflower, the reserved roasted garlic pulp, the stock, and the bay leaf. Bring the mixture to a boil, then immediately reduce heat to low.
  4. Cover partially and simmer gently for 15 minutes, allowing the flavors to marry.
  5. Carefully remove the bay leaf. Transfer the soup mixture in batches to a high-speed blender (or use an immersion blender directly in the pot). Blend until perfectly smooth and creamy.
  6. Return the blended soup to the pot over low heat. Stir in the lemon juice, nutritional yeast (if using), and heavy cream/coconut milk (if desired). Taste and adjust seasoning with additional salt and pepper. Thin with hot water or stock if the soup is too thick.