Login to Save Like

Ingredients

Serves 10 to 12

• 3 heads garlic
• Salt and freshly ground black pepper
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 3 white onions, peeled and thinly sliced
• 4 heads cauliflower; 3 cored and thinly sliced, 1 broken into small florets
• 8 sprigs thyme, tied with twine, plus 1 tablespoon chopped
• 1 cup dry white wine
• 6 cups chicken stock, plus more to thin, if desired
• 2 cups heavy cream, plus more to thin, if desired
• 2 1/2 cups plus 3 tablespoons finely grated Parmesan cheese
• 2 tablespoons chopped parsley

Description

To Prime Everyone\'s Palate For Creative Comfort Food, Serve A Hearty, Piping-hot Cauliflower And Roasted Garlic Soup Garnished With Cauliflower Florets For Your First Course At Thanksgiving This Year. To See More Recipes From Scott And Heather Fratangelo

Martha Stewart