Ingredients:
- 1 large head cauliflower, cut into florets
- 3 shallots, sliced
- 4 garlic cloves, peeled (left whole)
- 2–3 Tbsp olive oil
- Sea salt and freshly ground black pepper
- 1 bay leaf
- 1 tsp dried thyme
- 2 cups vegetable stock or water (plus more as needed)
- 1 can full-fat coconut milk or 1 cup heavy cream
Instructions:
- Preheat the oven to 400°F (205°C).
- Place cauliflower florets, shallots, and whole garlic cloves on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly. Roast for 30–35 minutes, turning once, until the vegetables are tender and deeply golden.
- Transfer the roasted vegetables to a large saucepan. Add the bay leaf, dried thyme, and vegetable stock or water. Bring to a gentle boil, then reduce heat, cover, and simmer for 10-15 minutes to allow flavors to meld.
- Remove the bay leaf. Purée the soup using an immersion blender or high-speed blender until smooth.
- Return soup to low heat and stir in the coconut milk or cream. Thin with additional stock or water to reach your desired consistency. Warm gently, do not boil.
- Taste and adjust seasoning with salt and pepper. Serve warm with garnishes of choice.
