Ingredients:

  • 1 large head of Cauliflower (about 2 lbs / 900g), cut into uniform florets
  • 3 Tablespoons Olive Oil (plus extra for drizzling)
  • 1 teaspoon Kosher Salt (divided)
  • 1/2 teaspoon Black Pepper (divided)
  • 2 Tablespoons Unsalted Butter
  • 1 medium Yellow Onion, finely chopped
  • 2 Celery Stalks, finely chopped
  • 3 large Garlic Cloves, minced
  • 6 cups (1.4 Litres) Vegetable or Chicken Stock (low sodium preferred)
  • 4 Fresh Thyme Sprigs
  • 1/2 cup (120 ml) Heavy Cream (Double Cream)
  • 1 cup (100g) Gruyère Cheese, freshly grated (plus extra for garnish)
  • 1 teaspoon Freshly Squeezed Lemon Juice

Instructions:

  1. Preheat oven to 400°F (200°C). Toss half of the cauliflower florets with 1 Tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread on a large baking sheet and roast until tender and nicely browned (about 25 minutes).
  2. In a large Dutch oven or heavy-bottomed soup pot, melt the butter over medium heat. Add the remaining oil. Sauté the chopped onion and celery until softened, about 5-7 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
  4. Add the raw cauliflower florets (the second half) to the pot. Pour in the stock and add the thyme sprigs. Bring the mixture to a boil, then immediately reduce the heat to a gentle simmer. Cook until all cauliflower is very tender, about 15 minutes.
  5. Remove the thyme sprigs. Use an immersion blender to blend the soup until it is perfectly smooth and velvety. If using a standard blender, carefully blend in batches, ensuring the lid vent is open and covered with a towel to allow steam to escape.
  6. Stir in the roasted cauliflower florets. Simmer gently for 2 minutes to allow the roasted and simmered flavours to combine.
  7. Remove the pot completely from the direct heat source. Stir in the heavy cream, the grated Gruyère cheese (reserving a small amount for garnish), and the fresh lemon juice. Stir continuously until the cheese is fully melted and the soup is uniform and silky.
  8. Taste the soup and adjust seasoning with the remaining salt and pepper as needed. Serve immediately, garnished with reserved Gruyère and optional crispy croutons or prosciutto.