Creamy Roasted Cauliflower Soup

Directions

1. Spread the cauliflower florets on a large rimmed baking sheet, sprinkle 1/4 cup oil over, add a generous amount of salt and pepper and toss.
2. Place the garlic cloves in a corner of the baking sheet and pour the 2 tablespoons of oil over.
3. Roast the cauliflower and garlic in a 425F oven for 30 to 35 minutes until it lightly browns around the edges. At about the 15 minute mark, turn the florets with a spatula. remove from the oven.
4. In a Dutch oven or soup pot, gently saute the leek in the butter until it softens. Add the cauliflower and squeeze the garlic out of its skin into the pot.
5. Add the chicken broth, bring up to the boil and then simmer for 10 minutes.
6. Cool the soup to almost room temperature and then, in batches, puree the soup in a blender and return to the pot.
7. Bring the pureed soup just up to a simmer, stir in the half and half completely and then slowly stir in the cheese a little at a time until it melts. Garnish each bowl with a little parsley and croutons. Soup's on!!