Instructions
*Note: You can prepare the roasted garlic up to 1 day before you cook the soup.

Preheat the oven to 400 degrees. Cut off a 1/2-inch slice from the top of the head of garlic. Place the garlic on a sheet of foil and drizzle it with a 1/2 tsp. of the olive oil. Roast the garlic for
45-55 minutes, or until the cloves are soft. Let it cool 5 minutes.

Squeeze the garlic from the skin directly into a small bowl. Mash it with a fork and set it aside.

In a large nonstick saucepan, heat 2 tsp. of olive oil over medium heat. Add the leeks, thyme, salt and white pepper. Cook, stirring for 6-8 minutes, or until the leeks are translucent (but not browned). Stir in the roasted garlic. Cook for 30 seconds. Add the cauliflower, broth and milk. Over medium-high heat, bring the mixture to a gentle boil. Reduce the heat to medium-low and cook for 8-10 minutes, or until the cauliflower is tender. Let the mixture cool for 5-10 minutes.

Using a blender or food processor, purée half of the cauliflower and 1 cup of the cooking liquid until it is smooth. Pour the mixture into a medium bowl. Repeat the process with the remaining cauliflower and 1 cup of liquid. Stir the purée back into the saucepan with the rest of the cooking liquid. Reheat, if necessary. Ladle the soup into bowls and sprinkle each serving with 1 Tbsp. Parmesan cheese.

Makes 6 servings.