Roasted Garlic Cauliflower Soup

Instructions

1. Preheat oven to 425F.
2. Toss cauliflower with olive oil, salt & pepper and spread amongst 2 cookie sheets, making sure it's not over-crowded.
3. Slice the bottom off of each whole clove of garlic and place on a square of foil- drizzle with olive oil and seal the foil around the garlic.
4. Place the wrapped up garlic on the cookie sheets and place both in the oven. Roast for 20 minutes total, flipping the cauliflower half way through to make sure both sides get nice and golden.
5. At the same time, heat 2 tablespoons of olive oil in a large pot or dutch oven, add the leeks or onions and sauté until golden.
6. Add 4 cups of broth and the diced potatoes, and bring to a boil. Reduce heat to medium and cook until potatoes are tender
7. Using a slotted spoon, remove about a cup of the diced potatoes and set aside about a cup of the crispiest small bits of cauliflower.
8. Add the rest of the cauliflower to the pot as well as the garlic cloves. (Just use the flat part of a butter knife to gently squeeze them out.)
9. Add the heavy cream, salt and pepper and pureé soup until smooth using an immersion blender or a regular blender.
10. Add the reserved potato and cauliflower back to the soup- add more salt pepper as needed, and a bit more broth of soup is too thick for your liking.