-1 Large Head of Cauliflower, or 8 Cups, Cut Into Florets
-8 Teaspoons Sonoma Farm Garlic Infused Extra Virgin Olive Oil, Divided
-Salt & Pepper To Taste
-3/4 Cup Chopped Onion
-4 Cups Chicken Broth
-1 Cup Water
-1/2 Cup Heavy Cream
-1 Cup Whole Grain Bread, Cut Into Pea Size Pieces
-1/4 Cup Fresh Parsley Leaves
Preheat oven to 425 degrees.
1.Toss the cauliflower with 4 teaspoons of garlic olive oil and season with salt and pepper.
Spread the cauliflower onto a baking sheet, and roast for 30 to 35 minutes, stirring occasionally, until lightly golden brown and tender.
2.Heat the remaining garlic oil in a saucepan, and cook the onions garlic over medium low heat until soft, about 5 minutes.
Add the broth and water to the onion mixture and bring to a boil.
3. Add the cauliflower to the saucepan, and reduce to a simmer for 20 minutes.Taste, and adjust salt and pepper as needed.
4. Add the heavy cream to the pot and then puree until smooth and creamy in batches.
5. Return the soup to the pot and keep warm.
6. To serve, ladle soup into individual bowls, then top with a couple of tablespoons of the garnish.