Recipe

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• 1 large head cauliflower, cut into florets (about 3 lb)
• 1 large onion, sliced
• 2 garlic cloves, each halved
• 2 tbsp olive oil
• 2 (14 1/2 oz) cans chicken broth (3 2/3 cups)
• 1 cup water
• 1 bay leaf
• 1 tsp chopped fresh thyme
• 1 cup half-and-half
• 1 tsp salt (to taste)
• 1/8 tsp fresh ground black pepper (to taste)

• 1 Preheat oven to 400 degrees.
• 2 In a large roasting pan (or on a rimmed baking sheet), combine the cauliflower, onion,and garlic. Drizzle the olive oil over and toss to coat.
• 3 Roast, stirring after 15 minutes, until the vegetables begin to brown and soften, for 30 minutes.
• 4 In a large saucepan, combine the cauliflower mixture with the chicken broth, water, bay leaf, and thyme. Cover and bring to a boil. Reduce the heat to a simmer. Simmer, still covered, until the cauliflower is tender, 20 minutes.
• 5 Discard the bay leaf. Transfer the soup to a blender or food processor, in batches, and puree until smooth.
• 6 Return the soup to a saucepan. Stir in the half-and-half. Season with salt and pepper, heat gently, and serve.