Ingredients

The following ingredients have 5 Servings
  • 1 whole head cauliflower (plus a few extra florets for garnish individual bowls)
  • 1 large whole head garlic
  • 1/2 tablespoon olive oil
  • 1 tablespoon butter
  • 1 1/2 stalks celery, diced
  • 1 yellow onion, diced
  • 1 carrot, diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon paprika
  • 1/4 teaspoon dried thyme leaves
  • 1 tablespoon flour
  • 1/3 cup dry white wine
  • 1/2 cup water
  • 2 cups chicken or vegetable broth, plus up to 2 more as needed for desired consistency
  • 1 dried bay leaf
  • 2 teaspoons fresh minced parsley
  • 1/3 cup half and half
  • 3 ounces cooked and crumbled bacon
  • additional oil for serving - olive oil or truffle oil

Instruction

  • Preheat oven to 400 degrees F.
  • Wash and dry the cauliflower. Then, cut into individual florets. Drizzle with olive oil and toss to coat. Transfer the cauliflower florets to a baking sheet, and season with salt and pepper.
  • Meanwhile, cut the top off of an entire head of garlic just until the tops of the garlic cloves are exposed. Place the head of garlic on a small sheet of foil, drizzle with garlic, and wrap up.
  • Add the garlic to the same baking sheet as the cauliflower. Roast cauliflower and garlic at 400 degrees F.
  • After 15-20 minutes, check the cauliflower. If it is tender and golden, remove it from the baking sheet. Set aside the few extra roasted cauliflower florets for garnishing individual bowls.
  • Return the garlic to the oven to continue roasting for 10-15 more minutes for a total of 25-30 minutes. It is done when it is golden, tender, and fragrant.
  • Remove the individual garlic cloves from the peel. Discard the peel. Set the garlic cloves aside.
  • While cooking the garlic and cauliflower, melt the butter in a heavy bottom large soup pot or cast iron dutch oven.
  • Sauté the onion, celery, and carrot over medium heat until tender, about 7-10 minutes. Then, add the salt, pepper, paprika, thyme, and flour, whisking to combine it with the butter and veggies. Cook for 2 more minutes.
  • Next, slowly stir in the wine, water, and broth, whisking to combine with the flour mixture. Add the bay leaf and roasted garlic.
  • Bring mixture to a boil over medium-high heat, then reduce to a simmer and simmer for 15 minutes.
  • Remove the bay leaf. Stir in the roasted cauliflower. Working in batches, add the soup to a blender or food processor and blend until pureed and smooth.
  • Adding extra broth during or after blending to achieve desired consistency. After all of the soup has been pureed, return it to the pot.
  • Add the half and half and parsley, stir to combine. Cook until just heated through. Adjust salt and pepper for tastes.
  • Ladle into individual bowls immediately, topping with a drizzle of olive oil or truffle oil crumbled bacon, and a piece or two of roasted cauliflower florets.
  • Serve with a side of crispy baguette toasts for dipping.