1 whole head cauliflower
1 large whole head garlic
1/2 tablespoon olive oil
1 tablespoon butter
1 1/2 stalks celery, diced
1 onion, diced
1 carrot, diced
1/4 teaspoon dried thyme leaves
1 tablespoon flour
1/3 cup dry white wine
1/2 cup water
4 cups vegetable broth
1 dried bay leaf
2 teaspoons fresh minced parsley
1/3 cup heavy cream
Salt and Pepper to taste
1) Preheat oven to 400 degrees F.
2) Cut cauliflower into individual florets. Toss with 1 tablespoon olive oil. Transfer to a foil lined baking sheet. Sprinkle lightly with salt and pepper.
3) Cut the top off of the head of garlic. Drizzle with olive oil and wrap with foil. Place wrapped garlic on the baking sheet.
4) Roast the cauliflower and garlic at 400 degrees F for 15-20 minutes. When the cauliflower is tender and golden remove from the oven. The garlic will need to roast for a total of about 25-30 minutes.
5) Heat the butter in a medium-large stock pot.
6) Add the onion, celery, and carrot. Saute over medium heat for about 10 minutes. Whisk in salt, pepper, thyme, and flour and continue to cook for 2 more minutes.
7) Add the wine and water, whisking to combine with the flour mixture. Then, slowly add in the 2 cups broth. Add the bay leave and roasted garlic cloves.
8) Bring mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes. Add the cauliflower and simmer an additional 5 minutes.
Remove the bay leaf. Working in batches, add the soup to a blender or food processor and blend until pureed and smooth.
9) Add additional broth during or after blending to achieve desired consistency. After all the batches have been completed, return to the pot. Stir in the heavy cream and parsley. Cook until just heated through. Adjust salt and pepper for tastes.