Ingredients

2 bags	Taylor Farms Cauliflower Pearls (Main)
1 small	Onion, chopped
1 tsp	Fresh thyme
2 Tbsp	Olive oil
½ tsp	Salt, plus more to taste
¼ tsp	Pepper
3 cups	Almond milk, unsweetened
1 head	Roasted garlic, see note

Parmesan Croutons

6 slices	Sourdough bread, cubed into 1cm pieces (Main)
1 pinch	Salt and freshly ground black pepper
¼ cup	Freshly grated parmesan cheese

Directions

1. Preheat oven to 200 degrees Celsius.
2. Slice about ½ cm off the top of the garlic head (not the root end).
3. Drizzle with a tiny bit of olive oil and sprinkle on a pinch of salt and pepper.
4. Wrap the whole garlic head in foil and put in the oven.
5. Add the cauliflower, onion, thyme, oil, salt and pepper to a sheet pan.
6. Toss until everything is coated evenly.
7. Roast for 15-20 minutes until cauliflower is lightly golden and soft.
8. Check the garlic at this point.
9. You know it's ready when you can easily stick a knife through the bulbs and garlic is soft. If garlic head is larger, it may take more time to cook
10. Meanwhile make the parmesan croutons. Add the cubed bread to a small sheet pan, drizzle with a little olive oil and a pinch of salt and pepper
11. Toss to coat.
12. Place in the oven for 6-8 minutes until golden brown. As soon as they come out of the oven, sprinkle with parmesan cheese and let cool.
13. Add cooked cauliflower mixture to a blender.
14. Squeeze the roasted garlic bulbs into the blender and add the almond milk.
15. Leave space for the heat to escape and blend until smooth. About 1-2 minutes.
16. Add salt and pepper to taste.
17. Pour into a pot and heat over low until ready to eat!
18. Garnish with parmesan croutons, a drizzle of olive oil and some fresh cracked pepper.

Notes*

*Roasted garlic can be made ahead of time and stored in the fridge for up to 5 days.

*This recipe can also be blended in a large pot with an immersion blender.