CAULIFLOWER AND ROASTED GARLIC SOUP S E R V E S 6 - 8 : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : 1 large head of garlic Olive oil for drizzling 2 Tablespoons unsalted butter 1 medium onion, chopped 1/3 cup dry white wine 1 large head cauliflower (about 2 ¼ lbs), or 2 small heads, cut into florets 1 large Yukon Gold potato, about 8 ounces, cut into 1-inch pieces 6 cups chicken or vegetable stock 2 teaspoons sea salt : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : 1. Preheat the oven to 350 degrees. Slice off the top fifth of the head of unpeeled garlic. Add a drop of olive oil. Replace the top. Wrap with parchment paper, then aluminum foil. Roast for 1 hour. Your house will smell amazing. 2. In a large pot over medium heat, melt the butter. Add the onion and sauté, covered, until tender and translucent, about 6 minutes. Stir occasionally. Pour the wine over the onions and simmer uncovered until the wine has been reduced, about 2-4 minutes. 3. Add the cauliflower, potato, stock and salt. Bring to a boil over high heat and then lower to a simmer. Cook partially covered until potatoes and cauliflower are tender, about 20 minutes. Unwrap the garlic and squeeze the soft garlic directly into the pot. Cook for another 5 minutes. 4. Puree soup with an immersion blender or in batches in a blender. Taste for seasoning. There are lots of ways you can garnish this soup whether for a dinner party or for the family: Black pepper, truffle oil, chopped fresh chives, shavings of parmesan cheese, small florets of roasted cauliflower, garlic croutons, chopped up grilled cheese sandwich .