I was trying very hard to make this one pretty, so I bought purple cauliflower. Well, the cauliflower didn’t stay purple and the soup didn’t turn out all that pretty but at least it was very tasty.
Note to self: Next time just buy the cheap, plain, white cauliflower and invest some money in prettier bowl
- Preheat the oven to 400 Fahrenheit
- Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact.
- Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the top of the cloves.
- Drizzle some olive oil on the exposed side of the cloves.
- Wrap in a parchment paper and then in aluminum foil.
- Place in a baking pan, cut side up and bake for 30 to 35 minutes or until garlic feels soft when pressed.
- In a large saucepan sauté the onions in olive oil until tender, add the rest of the ingredients, except the garlic and cook until cauliflower is soft.
- Remove from heat and add garlic.
- Using an immersion blender or a regular blended, combine ingredients until a creamy soup is formed