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.

Nutrition per serving