1 tbsp. extra-virgin olive oil, plus more for garnish
1 medium yellow onion, chopped
1 clove garlic, minced
1 large head cauliflower, cut into small pieces (about 8 cups)
6 c. low-sodium chicken stock ( or vegetable stock)
3 sprigs fresh thyme, or ¾ tsp dried, plus more for garnish
1 bay leaf
Freshly ground black pepper
1/4 c. whole milk or heavy cream
In a large pot over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute. Add cauliflower, stock, thyme, and the bay leaf and bring up to a simmer. Cook until cauliflower is very tender, 15 to 20 minutes.
When vegetables are tender, remove thyme and bay leaf and discard. Blend with immersion blender or transfer to a blender in batches and blend until smooth. Stir in cream and reheat if needed. Garnish with a drizzle of olive oil and fresh thyme and serve immediately.
Got a Suggestion for Our Shelves?
If you can't find an item you're searching for, let us know! We're always looking for ways to improve your Food Town experience, and we'll do our best to make that product available. Make a suggestion