Ingredients
Scale
- 1 head of garlic
- 3 tbsp O-Live Everyday Olive Oil
- 2 heads of cauliflower, cut into florets
- 1 large onion
- 4–5 cups chicken or vegetable stock (enough to cover the cauliflower)
- 2 tsp salt
- 2 tsp pepper
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp smoked paprika
- ½ cup white wine
- 1 cup half & half
- ½ cup grated cheddar cheese
Optional Toppings:
- ½ cup pancetta or bacon (fully cooked)
- ½ cup grated cheddar cheese
- 2 green onions, minced
- Additional paprika, pepper & thyme
Instructions
- Preheat oven to 450 degrees. Using a knife, cut off just the top of the garlic head. In a small piece of aluminum foil, add the garlic (cut side up) and drizzle generously with O-Live olive oil (about 1 tbsp). Wrap the garlic and oil up in the aluminum foil so it has no openings. Roast the aluminum packet in the oven for 20 minutes.
- While the garlic roasts, heat the remaining olive oil in a large soup pot over medium heat. Toss in the onion and cauliflower florets and saute until the onion begins to turn translucent. Add the white wine and reduce by half.
- Add in 3-4 cloves of the roasted garlic, broth and spices (see note for ideas for leftover roasted garlic). Bring to a boil, then lower and simmer for 20-25 minutes or until the cauliflower is fully cooked through.
- Using an immersion blender, puree the soup until the cauliflower is fully broken down and evenly smooth and creamy.
- Stir in the half & half and half of the cheddar cheese. Taste and adjust accordingly with additional cheese, salt and/or pepper. Garnish with a drizzle of olive oil, some crispy bacon or pancetta (optional), additional cheese, a sprinkle of paprika and minced green onions.
Notes
Roasted garlic should squeeze out of the garlic clove skin easily after roasting. You can store leftover roasted garlic for up to 1 week and enjoy with bread, in soups, pasta dishes or wherever you like your garlic!