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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 40 Minutes
Diets
I really like roasted garlic and try to find as many ways to use it as I can. It gives great flavor when you put it in a soup!
2 heads garlic
1 tablespoon Gefen Olive Oil, plus more for drizzling on garlic
1 large onion, diced
2 carrots, chopped
4 cups chopped cauliflower, such as Beleaf Frozen Cauliflower Florets
3 and 1/2 cups water
1/2 teaspoon thyme
1/2 teaspoon rosemary
3 and 1/2 teaspoons parve chicken consommé powder
salt, to taste
pepper, to taste
Preheat oven to 400 degrees Fahrenheit. Cut off the top of each head of garlic so that the cloves are visible. Lightly drizzle olive oil on each head and wrap in foil. Roast in preheated oven for 40 minutes.
In a large pot, heat one tablespoon olive oil. Add onion and carrots and sauté about 15 minutes. Add cauliflower, water, and all seasonings. Squeeze the heads of roasted garlic into the pot to extract the cloves of garlic; discard the peels.
Cover pot and bring to a boil. Reduce fire to a simmer and cook until everything is cooked through, about a half hour.
Blend with an immersion blender until smooth and adjust seasonings to taste before serving.
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