1largeCauliflower Head8 cups (950g/33 oz) cut into small pieces 2 inches
1mediumOnionpeeled, finely chopped
4cupsvegetable brothreduced salt broth if preferred to not get a too salty soup
3ozCream Cheesecubed - I used French Kiri Cream cheese
Serving suggestion per bowl
Preheat oven to 200C (400F).
Cut the cauliflower head into small florets (1-2 inches size) and measure the exact amount required by the recipe, grams/oz is the best for precision. This step is very important to get the perfect creamy texture.
Place the cauliflower florets on a large baking sheet making sure they don't overlap. If your baking sheet is too small, spread the florets on two baking sheets. Add peeled garlic cloves and toss all the vegetables with 2 tablespoons of olive oil to coat.
Sprinkle salt, pepper and bake for 20 minutes until fragrant and slightly golden on top.
Meanwhile, in a large cast-iron pan or non-stick pot, warm 2 tablespoons of olive oil over medium heat.
Add diced onion, celery, and thyme and cook until fragrant, translucent, and soft, roughly 3-4 minutes.
Add roasted cauliflower florets/garlic cloves and vegetable stock - I recommend low sodium stock to not make the soup too salty. Bring to boil then simmer for 20 minutes, until cauliflower is soft.
Stir in softened cubes of cream cheese and use an immersion blender to create a smooth soup.
Serve with a drizzle of heavy cream, grated cheddar, fresh parsley, or toasted sliced almonds.
Vegan option: replace cream cheese with canned 2/3 cup full-fat coconut cream or store-bought vegan cream cheese (careful, some contains high-carb starch!).