- 1 medium headcauliflower
- 946 mlchicken or vegetable broth
- ½ small pkgfresh thyme
- 4 clovesgarlic
- 237 mlheavy cream
- 113 gParmesan cheese
- 1red bell pepper
-  black pepper
-  butter, unsalted
-  extra virgin olive oil
- 1Preheat oven to 205°C (400°F).
- 2Wash and dry the fresh produce.
1 medium head cauliflower 1 lemon ½ small pkg fresh thyme 1 red bell pepper
- 3Cut off the cauliflower leaves. Roughly cut into florets and cut the thick stems into smaller pieces.
- 4Peel and mince or press the garlic.
4 cloves garlic
- 5Holding the thyme at one end, slide leaves off the stems; discard the stems.
- 6Heat a large pot over medium heat. Add butter and warm until butter foams, about 1 minute.
3 tbsp butter, unsalted
- 7Add garlic, salt, pepper, and half of the thyme. Cook, stirring often, until the garlic begins to brown, 4-5 minutes.
½ tsp salt ¼ tsp black pepper
- 8Add the cauliflower and the broth to the pot and cover with a lid. Cook until cauliflower is fork tender, 14-18 minutes.
946 ml chicken or vegetable broth
- 9Grate Parmesan cheese. Line a baking sheet with parchment paper. Measure out 1 tbsp of the grated Parmesan and place in a pile on the sheet. Repeat with remaining cheese, keeping the piles a few inches apart.
113 g Parmesan cheese
- 10Place in the oven and bake until lightly browned, 5-7 minutes. Watch carefully because they can burn quickly. Once done, remove from the oven and let them sit for a couple of minutes.
- 11Cut the bell pepper into quarters lengthwise; remove and discard the seeds and white membrane. Finely dice the pepper and set aside.
- 12Juice the lemon and add to the pot.
- 13Puree soup until smooth using a hand or regular blender.
- 14Turn the heat down to low and stir in 1 cup of cream.
237 ml heavy cream
- 15To serve, spoon the soup into bowls and garnish with olive oil, red bell pepper and thyme; arrange Parmesan medallions on the side. Enjoy!
4 tsp extra virgin olive oil