Roasted Cauliflower and Garlic Soup

1. Preheat the oven to 200C. Cut the cauliflower into florets and peel the garlic cloves. Place the cauliflower florets and garlic cloves on a baking tray, drizzle with half the olive oil, and roast for 25-30 minutes until golden and tender. 2. Heat the remaining olive oil in a saucepan over medium heat. Add the chopped onion and saute until soft. 3. Add the roasted cauliflower and garlic to the saucepan along with the vegetable stock. Bring to a boil, then reduce to a simmer for 10 minutes. 4. Blend the soup until smooth using a hand blender. Season with salt and pepper. 5. Serve hot, garnished with fresh thyme. Cook time: 40 minutes.