- 1 cauliflower head, roasted
- 1 sweet onion, chopped
- 1 leek, white and light green parts, chopped
- 1 cup celery (about two stalks), chopped
- 1 head roasted garlic, peeled
- 2 tbs olive oil
- 3 tbs unsalted butter
- 1 tbs fresh parsley, minced
- 3–4 sprigs fresh thyme, removed from stems
- 4 cups vegetable stock
- 1–1/2 tsp kosher salt
- 1/2 tsp freshly-ground black pepper
- 1/2 cup heavy cream or half-and-half
- 1/4 cup grated Parmesan cheese
- In advance -up to a day ahead- roast the cauliflower: Preheat the oven to 375º. Meanwhile, break down the head of cauliflower into individual florets. Layer the cauliflower on to a large, rimmed sheetpan. Drizzle with olive oil. Sprinkle lightly with salt and pepper. Roast for 30-35 minutes, until the cauliflower is fork-tender and begins to brown. Remove from oven and let cool.
- In a large stock-pot, heat the olive oil over medium heat until it begins to shimmer. Add the onion, leeks and celery, and cook, stirring occasionally, until translucent. Add the garlic, and using a wooden spoon, smash the garlic into a paste. Add the butter, parsley, thyme, salt and pepper. Stir to combine and let cook until the butter melts.
- Add the roasted cauliflower and vegetable stock. Stir to combine. Let the soup come to a boil, then turn the heat to low, and let simmer 15-20 minutes. Remove from heat, and using an immersion blender, blend the soup to a smooth consistency.
- If using, add the cream and/or Parmesan, and stir to combine. Serve hot with crispy bread or fresh croutons and a sprinkling of fresh parsley.