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Needed:
3 heads garlic
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil (plus more for drizzling)
3 white onions, peeled and thinly sliced
4 heads cauliflower: 3 cored and thinly sliced, 1 broken into small florets
1 tablespoon chopped thyme
1 cup dry white wine
6 cups veggie stock (plus more to thin, if desired)
2 cups heavy cream (plus more to thin, if desired)
2 1/2 cups (plus 3 tablespoons) finely grated Parmesan cheese
2 tablespoons chopped parsley
Preparation:
- Preheat oven to 325 degrees
- Cut off tops of garlic heads
- Place each on a piece of parchment-lined aluminum foil
- Sprinkle with salt and pepper, and drizzle with olive oil
- Wrap tightly in foil, and bake until garlic is very soft, about 1 hour
- Let cool
- Squeeze garlic from peel; set aside
- Increase oven to 350 degrees
- Heat 1/4 cup olive oil in a large pot over medium-low heat.
- Add onions; season with salt and pepper.
- Cook, stirring, until soft but not browned.
- Stir in sliced cauliflower and wine.
- Simmer until wine is reduced by half.
- Add stock; bring to a simmer.
- Cover and cook for 20 minutes.
- Remove cover, and simmer until cauliflower is soft, about 15 minutes.
- Remove from heat.
- Stir in cream and 2 1/2 cups Parmesan.
- Season with salt and pepper.
- Stir in garlic.
- Puree in batches until smooth.
- Thin with more stock or cream, if desired.
- Return to pot; keep warm on low heat.
- Heat remaining 1/4 cup olive oil over high heat in a saute pan until almost smoking.
- Add cauliflower florets, stirring until browned.
- Season with salt and pepper.
- Transfer pan to oven and cook until tender, about 10 minutes.
- Stir in thyme, parsley, and remaining 3 tablespoons Parmesan.
To serve: Ladle soup into bowls, and garnish with cauliflower florets.
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