Roasted Cauliflower & Garlic Soup

Ingredients

5 cups cauliflower florets (abt 550 g)3 tbsp olive oil (divided)1 cup yellow onion (diced)1 head garlic (top removed to expose cloves)2 tbsp butter1 bay leaf2 tsp fresh thyme leaves (or 1 tsp dried thyme)4 cups chicken or vegetable broth1/2 cup cooking or heavy cream1 tsp salt (to taste, divided)1/2 tsp ground black pepper (to taste, divided)2 tsp white truffle oil (divided)

Steps

Preheat oven to 180 deg C.Place garlic on a piece of foil, drizzle 1 tbsp of oil, add salt & pepper & cover entirely.Place cauliflower florets on a lined baking sheet, drizzle remaining olive oil, sprinkle some salt & pepper.Toss to coat, spread them out on baking sheet, place garlic on same sheet & roast for abt 45 mins or until golden brown.Melt butter in a large pot over medium high heat, add onions & cook until translucent, abt 5 mins.Add thyme & bay leaf, stir for 1 min then add broth. Bring the soup to a boil, add cauliflower & squeeze garlic cloves out of its skin.Remove bay leaf, reduce heat to low & puree using an immersion blender.Simmer for 5 mins, add cream, taste to adjust seasoning & cook until soup reaches desired consistency.Ladle soup into serving bowls, garnish with crushed breadcrumbs & drizzle of truffle oil (optional), serve immediately.