Roasted Garlic Cauliflower Soup

• 6 heads Garlic
• 1 Tablespoon Olive Oil, Plus More To Drizzle On Garlic For Roasting
• 1 cup Whole Cashews
• 1 whole Medium Onion, Chopped
• 2 whole Medium Shallots, Chopped
• 4 stalks Celery, Chopped
• 1/2 teaspoons Freshly Ground Black Pepper
• 1/2 teaspoons Dried Thyme
• 1/4 teaspoons Celery Salt
• 1 pinch Cayenne Pepper
• 1 cup Dry White Wine
• 5 cups Chicken Or Vegetable Stock
• 1 head Cauliflower, Roughly Chopped
• Fresh Chives For Garnish (optional)

1. 1. Chop the top off each head of garlic and drizzle with olive oil. Wrap them in foil and roast in a 400u0b0F oven for about an hour, or until softened. Let cool.
2. 2. In a food processor, grind the cashews until a uniformly-pureed cashew butter forms. It will take a few minutes. Set aside.
3. 3. In a Dutch oven over medium heat, saute the onion, shallots, and celery in the 1 tablespoon olive oil until softened, about 5 minutes. Add the black pepper, thyme, celery salt, and cayenne pepper, and cook for 1 minute, until fragrant.
4. 4. Add the wine to deglaze the pan, scraping up any browned bits. Simmer the mixture for a few minutes, until the wine has reduced by about half. Add the cashew butter and stir until it is incorporated and the mixture is smooth. Add the chicken stock and cauliflower, bring the mixture back to a simmer and cook at a gentle simmer for about 30 minutes, or until the cauliflower is tender and soft.
5. 5. Remove the soup from the heat and add the roasted garlic, squeezing out each clove like a tube of toothpaste. Using an immersion blender, puree the soup. Garnish with the chives.

garlic, olive oil, cashews, onion, shallots, stalks celery, freshly ground black pepper, thyme, ubc, cayenne pepper, white wine, chicken, cauliflower, fresh chives

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