1 whole cauliflower head
4 cups low-sodium chicken stock
1/2 cup heavy cream
3 tablespoons olive oil, divided
2 cloves garlic, minced
1 medium yellow onion, diced
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
Preheat oven to 400 F.
Break down the cauliflower head into florets.
Place the florets on a large baking sheet, and cover them with 2 tablespoons of olive oil, 1 teaspoon kosher salt, and cayenne pepper. Mix with your hands to make sure the florets are thoroughly coated.
Roast cauliflower in the oven until the florets become tender, about 20 minutes. Stir once halfway through cooking.
When the cauliflower is finished roasting, set aside to cool.
Add the remaining tablespoon of olive oil to a large, heavy- bottom pot, and heat over medium-high heat.
Add the onions and garlic to the pot, and sauté together until the garlic becomes fragrant, and the onions become translucent, about 3-5 minutes.
Add the cauliflower florets to the pot, and add the chicken stock, keeping the florets submerged in the liquid.
Bring the pot to a boil, then turn stove down to medium-low heat. Simmer the soup for 15 minutes.
Using a potato masher or immersion blender, carefully mash the cauliflower in the pot. The soup can be as smooth or chunky as you like.
Stir in the heavy cream, and mix thoroughly to combine. Soup should look creamy and velvety.
Remove from the stove and serve hot, immediately. Garnish with green onions, sharp cheddar cheese or crispy bacon pieces.
Pro-tip: Want to add another layer of flavor to the soup? Include 1 cup of sharp cheddar cheese to the soup for an extra creamy and cheesy taste.
Pro-tip: You can make this soup vegetarian by using vegetable stock instead of chicken stock.