Roasted Garlic and Cauliflower Soup with Anchovy-Buttered Toast

Preheat oven to 425°F.

Cut cauliflower into 1-2 inch sized florets. Toss with olive oil to coat (1 or so tablespoons). Arrange cauliflower on a rimmed baking sheet and roast for 30 minutes, or until lightly golden on tops.

To roast garlic, cut the top 1/4 inch off the head of garlic. Set it on a sheet of aluminum foil, drizzle the exposed cloves with 1 or so tablespoons of olive oil, and seal the top. Place it in the oven with the cauliflower and roast together. The garlic will take around 45 minutes to roast. Proceed with the rest of the soup and add the garlic as soon as it is ready (it is ready when it is soft and golden).

Heat 1 tablespoon of olive oil in a medium pot over medium heat. Add the onion and cook until translucent and soft. Add the carrot, celery, thyme and stock. Bring to a boil, reduce heat, and simmer. Add the cauliflower and simmer until soft, around 20 more minutes. Add the roasted garlic, after cooling slightly, by squeezing the head until the cloves pop out.

Using an immersion blender, puree the soup for a minute until completely smooth. Add the milk, then salt and pepper to taste. Serve immediately.

For the anchovy buttered toast:
Mix together the anchovy paste and butter. Toast the bread slices using your preferred method. Spread butter on toasted bread, to taste.

Anchovy butter from Bobby Flay.