Roasted Garlic Cauliflower Soup

Step 1: Preheat oven to 400 degrees F. Cut cauliflower into individual florets. Toss with 2 tablespoons olive oil and transfer to a foil lined baking sheet.

Step 2: Cut the top off of the head of garlic. Drizzle with 1 tablespoon olive oil and wrap with foil. Place wrapped garlic on the baking sheet. Roast the cauliflower and garlic at 400 degrees F for 20 to 25 minutes. When the cauliflower is tender and golden remove from the oven.

Step 3: Once garlic and cauliflower are both out of the oven and cooling, in a large Dutch oven over medium high heat, whisk flour and 1 tablespoon oil constantly until it is a light brown. Mix in celery, carrot, and yellow onion. Stirring for 3 minutes. Add black pepper, thyme and Cajun seasoning stirring until combined. Carefully add white wine and water. Bring to a slow boil. Cook for 5 minutes, stirring as needed.

Step 4: Squeeze garlic cloves out of the head of garlic. Add roasted garlic cloves and chicken broth. Bring back up to a low boil and cook for 10 minutes. Then add cauliflower and cook for 5 minutes more.

Step 5: Carefully transfer soup, in batches, to a blender or food processor. Add greek yogurt and puree until smooth. Ad salt and more pepper to taste. Serve immediately.