Cauliflower Garlic Soup
Description
Preheat the oven to 160 degrees. Cut off the tops of the garlic heads. Place the garlic on aluminum foil, sprinkle with salt and pepper, drizzle with olive oil. Wrap tightly in foil and bake until the garlic is soft, about 1 hour. Let cool. Peel the garlic. Preheat the oven to 175 degrees. Melt 1/4 cup of olive oil in a large pot over medium heat. Add the onion, season with salt and pepper. Cook, stirring, until the onion is soft but not browned. Add chopped cabbage, thyme, and wine. Simmer until the wine is reduced by half. Add broth and bring to a boil. Cover and cook for 20 minutes. Uncover and continue cooking until the cabbage is tender, about 15 minutes. Remove from heat. Remove thyme, then add cream and 2 1/2 cups of Parmesan. Season with salt and pepper. Add the roasted garlic. Blend with a blender until smooth. Pour the soup back into the pot and reheat. Melt the remaining 1/4 cup of olive oil over high heat in a skillet. Add cauliflower florets, season with salt and pepper. Place the skillet in the oven and cook until tender, about 10 minutes. Add thyme, parsley, and the remaining 3 tablespoons of cheese. Ladle the soup into bowls and garnish with the roasted cauliflower florets. Serve the soup hot.