Roasted Garlic and Cauliflower Soup

1. Preheat oven to 400ºF. Cut the top off the head of garlic, lightly drizzle rest of garlic with 1/2 tablespoon olive oil and tightly wrap with aluminum foil.

2. Coarsely chop cauliflower and toss with 1 tablespoon olive oil. In a single layer, place cauliflower on a baking sheet with the wrapped garlic head.

3. Roast cauliflower 25 minutes, remove and continue to roast garlic for an additional 10 minutes.

4. In a large pot, over medium heat, whisk flour and remaining 1 tablespoon olive oil until it turns a caramel brown color. Add carrots, celery and onion and stir to make sure nothing sticks. Cook for 3 minutes then add salt, pepper, wine and water.

5. Bring to a boil, reduce heat and cook for 5 minutes, stirring occasionally.

6. Add chicken broth and roasted garlic cloves (by squeezing them out of the head of garlic). Bring to a boil, reduce heat and cook for 10 minutes.

7. Add cauliflower and cook for another 5 minutes. In batches, add soup to blender with sour cream and puree until smooth.

Recipe adapted from The Novice Blog.