This rich and creamy roasted cauliflower and garlic soup packs a punch of flavor from the whole head of roasted garlic, and is finished off with a luxurious drizzle of truffle oil.

Ingredient :

• 1 head cauliflower, cut into small florets

• 3 tablespoons olive oil, divided

• 1 whole garlic bulb

• 4 cups vegetable broth

• 2 tablespoons truffle oil, plus more as needed

• 1/2 cup heavy cream

• salt and pepper to taste

Directions :

1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

2. Place cauliflower florets on the prepared baking sheet and toss with 2 tablespoons olive oil. Cut the top off the garlic bulb crosswise to expose the cloves; drizzle with remaining 1 tablespoon olive oil, and wrap it in aluminum foil. Place wrapped garlic bulb on the baking sheet with cauliflower.

3. Roast in the preheated oven until cauliflower is golden brown and garlic is soft, about 30 minutes. Cool garlic and squeeze roasted cloves from their skins.

4. In a blender, combine cauliflower, garlic cloves, vegetable broth, and truffle oil. Blend until smooth. Pour into a large saucepan and bring to a simmer for 8 to 10 minutes. Add heavy cream and stir to combine. Season to taste with salt and pepper.

5. Ladle soup into bowls and lightly drizzle with additional truffle oil, if desired.