Step 1: Roast the Cauliflower
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Spread the cauliflower florets in a single layer on the prepared baking sheet. Nestle the unpeeled garlic cloves among the florets. Drizzle with olive oil and season with salt and pepper. Toss everything together with your hands to coat evenly. Roast for 35-40 minutes, tossing halfway through, until the cauliflower is deeply golden brown and tender with crispy edges. The caramelization is key to developing flavor, so don’t rush this step!

Step 2: Sauté the Aromatics
While the cauliflower roasts, heat butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 6-8 minutes, stirring occasionally, until soft and translucent. Don’t let them brown – you want them sweet and tender.

Step 3: Combine and Simmer
Once the cauliflower is roasted, squeeze the roasted garlic cloves out of their skins (they’ll be soft and caramelized). Add the roasted cauliflower and garlic to the pot with the onions. Pour in the broth, add the thyme sprigs and bay leaf. Bring to a boil, then reduce heat and simmer for 10-15 minutes to let the flavors meld together.

Step 4: Blend Until Silky Smooth
Remove the thyme sprigs and bay leaf. Using an immersion blender, puree the soup directly in the pot until completely smooth and creamy. If using a regular blender, work in batches (never fill more than halfway) and hold the lid down with a kitchen towel to prevent hot soup from exploding. Blend until silky smooth. For an ultra-velvety texture, strain the soup through a fine-mesh strainer back into the pot.

Step 5: Add Cream and Season
Stir in the heavy cream (or coconut milk) and return the soup to low heat. Taste and adjust seasoning with additional salt, pepper, and a pinch of nutmeg if desired. Let it warm through for 2-3 minutes, but don’t let it boil after adding cream.

Step 6: Serve and Garnish
Ladle the soup into bowls and garnish with your favorite toppings. A drizzle of good olive oil, some crispy bacon, toasted seeds, or fresh herbs take this over the top. Serve immediately with crusty bread or your favorite crackers.