Roasted Cauliflower and Garlic Soup

Ingredients

• 1 head cauliflower
• 3 tablespoons olive oil
• 1 whole garlic bulb
• 4 cups vegetable broth
• 2 tablespoons truffle oil
• 0.5 cups heavy cream
• salt and pepper to taste

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

2. 2

   Place cauliflower florets on the prepared baking sheet and toss with 2 tablespoons olive oil. Cut the top off the garlic bulb crosswise to expose the cloves; drizzle with remaining 1 tablespoon olive oil, and wrap it in aluminum foil. Place wrapped garlic bulb on the baking sheet with cauliflower.

3. 3

   Roast in the preheated oven until cauliflower is golden brown and garlic is soft, about 30 minutes. Cool garlic and squeeze roasted cloves from their skins.

4. 4

   In a blender, combine cauliflower, garlic cloves, vegetable broth, and truffle oil. Blend until smooth. Pour into a large saucepan and bring to a simmer for 8 to 10 minutes. Add heavy cream and stir to combine. Season to taste with salt and pepper.

5. 5

   Ladle soup into bowls and lightly drizzle with additional truffle oil, if desired.