1 head of cauliflower, cut into even sized florets
2 T olive oil
5-6 cloves of garlic
Salt and freshly ground pepper to taste
1 T butter or coconut oil
1 onion, finely chopped
2 T. Cornstarch or Arrowroot
2 cups of chicken broth
1 cup of whole milk or coconut milk
1 T dry sherry
1/4 tsp ground nutmeg
1/4 tsp thyme (fresh or dried)
Chopped parsley (optional)
Preheat the oven to 375. Place the cauliflower and garlic in a small roasting pan and drizzle with olive oil. Season with salt and pepper, toss to coat and cover with foil. Roast for 30 minutes with foil on, then remove and cook for an additional 25-30 minutes or until cauliflower is nicely browned.
(Note: you can prepare this a few days in advance and refrigerate until you are ready to make your soup)
Melt the butter or oil in a large saucepan or dutch oven (medium heat) and add the chopped onion and stirring, cook until lightly golden brown, about 10 minutes. Add nutmeg and thyme. Mix cornstarch or arrowroot with a small amount of milk or broth. Pour the remaining milk/broth into the pan and slowly add the liquid cornstarch/arrowroot mixture stirring with a wire whisk until mixture starts to thicken and begins to simmer. Simmer (stirring constantly) for about 3 minutes until you reach the desired thickness. Stir in sherry and the roasted cauliflower. You can blend in batches to get a smooth consistency or use a stick blender to achieve the texture you want.