Preheat your oven to 200°C. Wash and dry your veggies and then slice up the cauliflower and onion. The smaller the pieces, the faster they roast 💡
Spread them in a large roasting tray. Add 3-4 bay leaves between them. Drizzle cauliflower and onion with olive oil and sprinkle with salt.
Chop off the head of your garlic bulb and drizzle with olive oil and sprinkle with salt as well. Enclose in some aluminum foil.
Roast all the veggies on the same tray for 35-40 minutes until they are cooked and golden. Remove the bay leaves, then add the onion, garlic, and cauliflower, black pepper, stock, and cream to the Kenwood Heat ‘n’ Blend. You can alternatively use any blender that you have on hand. Leave some little roasted cauliflower pieces to garnish your bowls. The blender will blend everything while heating to create a soup that is creamy, silky, and hot. Adjust the salt before serving. Garnish your bowls with some cauliflower and toasted bread and enjoy directly from the blender. You can grate some Parmesan cheese into the bowls too for some added umami.
