Directions

Preheat oven to 425F.

Break the head of cauliflower into individual florets, cut the large pieces in half. Line a sheet pan with parchment paper, in a single layer spread the cauliflower florets. Drizzle with 2 tablespoons of olive oil. Toss the cauliflower until the florets are evenly coated. Sprinkle with 1/2 teaspoon of salt.

Place the baking sheet into the oven and roast for 23-35 minutes. Bake until golden brown and tender, remove the pan from the oven and set aside.

In a stockpot heat 1 teaspoon oil over medium, add the sliced onions. Toss the onions to coat, add a pinch of salt and pepper and cook until the onions are translucent. Then turn the heat to low and continue to cook for another 20 minutes, stirring occasionally until the onions turn a nice caramelized brown color. Be careful not to burn the onions.

Add the roasted cauliflower(save a little for garnish), fresh thyme, chicken broth, let the mixture simmer for about 5 minutes.

Using an immersion blender, a high speed blender or a food processor, puree the soup in batches until smooth.

Return the pureed soup to the large pot and bring to a simmer. Season with freshly ground black pepper and salt to taste.

Serve the soup with chopped reserved roasted cauliflower, fresh herbs, a drizzle of olive oil and a pinch of salt.