Creamy Roasted Cauliflower Soup with Roasted Garlic and Thyme

Preheat the oven to 200 °C. Place the cauliflower florets on a baking sheet, drizzle with 2 tablespoons of oil and season with salt. Cut off the top of the garlic head so the cloves are visible, drizzle with oil, wrap in foil and place on the baking sheet next to the cauliflower.

Bake for 25–30 minutes, or until the cauliflower is golden brown and tender. Set aside a few of the nicest florets for garnish.

In a pot, sauté the onion in the remaining oil until translucent. Add the thyme and nutmeg and stir until the spices become fragrant.

Add the roasted cauliflower to the pot. Squeeze the roasted garlic cloves out of their skins directly into the pot. Add the drained white beans and pour in the broth.

Bring to a boil, then reduce the heat and simmer for 10 minutes to let the flavors combine.

Blend the soup with an immersion blender until completely smooth and creamy. Finally, stir in the lemon juice, which will enhance the flavors.

Serve in bowls, garnished with the reserved cauliflower florets, fresh thyme and a drizzle of olive oil.