Roasted Cauliflower and Garlic Soup

Roasting cauliflower alongside a whole head of garlic gives this simple vegan soup a nutty, mellow sweetness and a texture as rich as any cream soup. A big head of market cauliflower is all you need.

Serves 4 to 6 · 1 hour 10 minutes

Ingredients

• 2½ pounds cauliflower (1 very large head), cut into 1-inch florets, leaves saved
• ¼ cup extra-virgin olive oil, plus more for drizzling
• Salt and pepper
• 1 head garlic

Instructions

1. Heat the oven to 425°F. On a sheet pan, toss the florets and leaves with the olive oil and season well with salt and pepper.
2. Slice the top ¼ inch off the head of garlic to expose the cloves. Set it cut side up on a piece of foil, salt the cloves, drizzle with a little oil, wrap it up and set it on the sheet pan.
3. Roast until the cauliflower is browned and tender and the garlic is soft, 30 to 35 minutes.
4. Meanwhile, bring 6 cups water and 1 teaspoon salt to a simmer in a large pot over medium heat.
5. Set aside about 1 cup of the roasted cauliflower for topping. Scrape the rest into the pot, browned bits and all, and squeeze in the garlic cloves. Cover and simmer until the cauliflower is very soft, 7 to 10 minutes.
6. Off the heat, purée the soup until smooth with an immersion blender, or in batches in a regular blender. Add water if it's too thick, or simmer it uncovered for 5 to 10 minutes if it's too thin. Season with salt.
7. Serve topped with the reserved cauliflower, a drizzle of olive oil and plenty of black pepper.

Tips

• Try roasting sliced onions or leeks in place of the garlic, stirring in grated cheddar, Gruyère or Parmesan, or topping bowls with fried sage or capers.
• The soup thickens as it cools.

Adapted from NYT Cooking.