• Preheat oven to 180 degrees Celsius.
• Cook the whole cauliflower in boiling salted water for about 10-15 minutes, until it is half cooked (no more!)
• Line a baking pan with baking paper and place the half-cooked cauliflower on top; place the onion slices and garlic heads around the cauliflower.
• Drizzle olive oil on the vegetables and sprinkle them with coarse salt.
• Bake for about 25-30 minutes at 180 degrees Celcius until the vegetables are nicely golden-browned. If you do not want an intense taste of garlic - remove the garlic bulbs from the oven after about 10-15 minutes, when they are soft.
• Set aside for garnishing some cauliflower florets and roasted garlic cloves.
• Transfer everything - including the juices to a deep soup pot, add spices and 2 cups of boiling water. Mash with a rod blender; Add boiling water gradually until you get the desired consistency. Taste and adjust seasoning if necessary.

For Serving

• Pour into soup bowls, garnish with roasted garlic and cauliflower florets you set aside. Serve with croutons and vegan parmesan , chili flakes, chives.

  For a light meal, serve with crostini topped with chopped black olives.

  Enjoy ❤️