Vegan Roasted Cauliflower Soup

Preheat oven to 400ºF.

Cut off the top of the garlic head, 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 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 garlic is tender, about 40–45 minutes.

Place cauliflower and onion in a large bowl and toss with remaining 3 tablespoons olive oil and 3/4 teaspoon 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 cauliflower, onion, and half the head of garlic (see note) into a high powdered blender. Add remaining 1/2 teaspoon of salt, the broth and cream cheese, and blend until smooth and creamy. Taste soup, adjust any salt and add more garlic if you wish.

Slurp up!

Note: 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!