Creamy Roasted Cauliflower Soup 

Prep:

1. Preheat the oven to 400F. Line a large baking sheet with parchment paper.

Roast the cauliflower:

1. Add the garlic and cauliflower to the baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt, black pepper, and cumin.
2. Roast the cauliflower for 30 minutes or until fork tender and golden brown. Remove the baking sheet from the oven and set aside.

Cook the soup:

1. Heat the remaining oil in a large Dutch-oven or soup pot over medium-high heat. Add the onion and cook until tender, about 3 minutes.
2. Stir in the broth and bay leaf, bring to a simmer, then add the cauliflower and garlic. Bring to a boil, then reduce the heat, and simmer for 10 minutes.

Make it creamy:

1. Turn off the heat, and carefully remove the bay leaf. Use an immersion blender to pureé the soup, or use a regular blender and blend the soup in smaller batches. Return the smooth soup to the pot.

Serve:

1. Ladle the soup into bowls and enjoy.