This creamy, dairy free and vegan cauliflower soup is SO easy to make and great for cold nights! Naturally low carb, gluten free and healthy too!
Preheat your oven to 400 degrees.
Cut the top of the garlic head off, exposing the cloves and peeling away any of the papery skin. Place the garlic, cut-side up, on top of a double layer of tinfoil. Rub 1 tsp of the olive oil into the garlic. Fold the tinfoil over top to create a little packet over the garlic, making sure it's closed tightly. Place on a small baking sheet and bake until the garlic is tender, about 40-45 minutes.
Place the cauliflower and the onion in a large bowl and toss with 3 Tbsp of the olive oil and 3/4 tsp of the salt. Divide evenly between two baking sheets.
Bake until tender and golden brown, about 20-25 minutes, stirring every so often.
Once everything has roasted, place the cauliflower, onion, and HALF the head of garlic* into a high powdered blender. Add in the remaining 1/2 tsp of salt, the broth and the cream cheese and blend until smooth and creamy. Taste the soup, adjust any salt and add more garlic if you wish.
*If you like A LOT of garlic, feel free to use the whole head. I like to use half and then keep half to make other meals yummy!