Roasted Garlic and Cauliflower Soup

I love roasted garlic.

Sometimes, I just wanna take one of those little brown cloves and pop it into my mouth, just to see what it would taste like.

I don't really like cauliflower.  Which is why adding roasted garlic to it is such a great idea.

Let's face it.  It's the new year and we're all on a bit of a health kick.  Soup can be a great part of that because it is low in calories, full of veggies, and keeps you full and satisfied.

I still want a chocolate brownie covered in caramel sauce.  And a lemon cupcake.  But hey, roasted garlic isn't bad for second place!

Roasted Garlic and Cauliflower Soup

Ingredients:
1kg cauliflower
1/2 tsp salt
1/2 tsp pepper
1 tsp each of dried basil, oregano, cumin, red pepper flakes
1 bulb garlic
Olive oil
1 onion, diced
2 ribs celery
2 bay leaves
2 cups chicken broth (low sodium)
2 cups water
1 cup skim milk
1 tbsp cornstarch

Cut cauliflower into florets.  Toss in a large bowl with 1 tbsp olive oil and all spices.  Lay evenly on a baking sheet and bake at 200 degrees C.  Cut the top off of one bulb of garlic and drizzle a second tbsp of olive oil over the top.  Wrap in tinfoil and toss into the oven with the cauliflower.  Roast for 30-40 mins, until the cauliflower is nice and brown.  You may want to leave the garlic in for an extra 10-15 mins.

Meanwhile, dice onion and celery and saute in a large pot for 5-7 minutes.  Add bay leaves, garlic, broth and water and bring to a boil for 5 minutes.  Add cauliflower and continue to boil for another 10 minutes.  Remove bay leaves and blend soup until creamy.

In a small pot, add milk and cornstarch.  Heat and stir for a few minutes until the cornstarch is thoroughly mixed into the milk.  Do not let milk boil.  Gently stir into your soup.

Garnish with a bit of cheese, fresh parsley, or if you're feeling naughty, some bacon.