Roasted Garlic Cauliflower Soup

1. Chop the top off each head of garlic and drizzle with olive oil. Wrap them in foil and roast in a 400ºF oven for about an hour, or until softened. Let cool.

2. In a food processor, grind the cashews until a uniformly-pureed cashew butter forms. It will take a few minutes. Set aside.

3. In a Dutch oven over medium heat, saute the onion, shallots, and celery in the 1 tablespoon olive oil until softened, about 5 minutes. Add the black pepper, thyme, celery salt, and cayenne pepper, and cook for 1 minute, until fragrant.

4. Add the wine to deglaze the pan, scraping up any browned bits. Simmer the mixture for a few minutes, until the wine has reduced by about half. Add the cashew butter and stir until it is incorporated and the mixture is smooth. Add the chicken stock and cauliflower, bring the mixture back to a simmer and cook at a gentle simmer for about 30 minutes, or until the cauliflower is tender and soft.

5. Remove the soup from the heat and add the roasted garlic, squeezing out each clove like a tube of toothpaste. Using an immersion blender, puree the soup. Garnish with the chives.