Roasted Garlic And Cauliflower Soup

• 1 head Garlic
• 2-1/2 Tablespoons Olive Oil, Divided
• 1 head Cauliflower
• 1 Tablespoon Flour
• 2 whole Carrots, Chopped
• 3 stalks Celery, Chopped
• 1 whole Onion, Chopped
• Salt And Pepper, to taste
• 1/2 cups White Wine
• 1/2 cups Water
• 3 cups Vegetable Broth
• 3/4 cups Sour Cream

1. 1. Preheat oven to 400u0b0F. Cut the top off the head of garlic, lightly drizzle rest of garlic with 1/2 tablespoon olive oil and tightly wrap with aluminum foil.
2. 2. Coarsely chop cauliflower and toss with 1 tablespoon olive oil. In a single layer, place cauliflower on a baking sheet with the wrapped garlic head.
3. 3. Roast cauliflower 25 minutes, remove and continue to roast garlic for an additional 10 minutes.
4. 4. In a large pot, over medium heat, whisk flour and remaining 1 tablespoon olive oil until it turns a caramel brown color. Add carrots, celery and onion and stir to make sure nothing sticks. Cook for 3 minutes then add salt, pepper, wine and water.
5. 5. Bring to a boil, reduce heat and cook for 5 minutes, stirring occasionally.
6. 6. Add chicken broth and roasted garlic cloves (by squeezing them out of the head of garlic). Bring to a boil, reduce heat and cook for 10 minutes.
7. 7. Add cauliflower and cook for another 5 minutes. In batches, add soup to blender with sour cream and puree until smooth.
8. Recipe adapted from The Novice Blog.

garlic, olive oil, cauliflower, flour, carrots, stalks celery, onion, salt, white wine, water, vegetable broth, ube

Taken from tastykitchen.com/recipes/soups/roasted-garlic-and-cauliflower-soup/ (may not work)