- Heat oven to 325°F.
- 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°F.
- In a large pot over medium heat, add 1/4 cup olive oil and onions; season with salt and pepper.
- Cook, stirring, until soft but not browned.
- Stir in cauliflower, thyme bundle, and chicken 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.
- Remove thyme and 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 parsley, and remaining 3 tablespoons Parmesan.
- To serve, ladle soup into bowls, and garnish with cauliflower florets.
Serves 12.
Approximate Nutrient Analysis per serving (not including salt to taste):
250 calories, 16 g fat, 5 g saturated fat, 20 mg cholesterol, 950 mg sodium, 19 g carbohydrate, 5 g fiber, 6 g sugar, 11 g protein
