Ingredients
- 1 head garlic
- 3 tablespoons + 1 teaspoon olive oil
- 10 cups cauliflower cut into florets, lightly heaping
- 1/2 large onion roughly chopped
- 1 1/4 teaspoons salt divided
- 4 cups vegetable broth
- 4 tablespoons dairy-free cream cheese
Instructions
- Preheat your oven to 400℉.
- 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 teaspoon of 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 to 45 minutes.
- Place the cauliflower and the onion in a large bowl and toss with 3 tablespoons of olive oil and 3/4 teaspoon of salt. Divide evenly between two baking sheets.
- Bake until tender and golden brown, about 20 to 25 minutes, stirring often.
- Once everything has roasted, place the cauliflower, onion, and half the head of garlic into a high-powered blender. Add in the remaining 1/2 teaspoon of salt, the broth, and the cream cheese, and blend until smooth and creamy. Taste the soup, adjust the seasoning, and add more garlic if you wish.
