From WP.
Ingredients
1 head garlic
2 teaspoons extra-virgin olive oil
4 cups vegetable broth, either homemade (see related recipe) or store-bought (no salt added)
1 large head cauliflower, cut into small florets (8 cups)
3/4 cup raw cashews, divided
1/2 teaspoon fine salt, divided, plus more as needed
1/2 teaspoon freshly ground black pepper, or more as needed
1/4 cup Blanched Basil Oil, for garnish (see related recipe; optional)
Fresh pea shoots, for garnish (optional)
Instructions
1. Position a rack in the middle of the oven and preheat to 400 degrees.
2. Discard the loose outer layers of papery peel from the head of garlic, then cut it in half horizontally and drizzle each half with the oil. Wrap each half in a small piece of aluminum foil, place on a small baking sheet and roast for 40 to 50 minutes, or until the cloves are very tender and caramel-colored. Unwrap and let cool, then pick or squeeze out each roasted clove and discard the skins.
3. While the garlic is roasting, in a large saucepan over medium-high heat, combine the broth and the cauliflower. Once the liquid comes to a boil, reduce the heat to medium-low, so it's barely bubbling. Cook until you can easily mash the cauliflower against the side of the pot with a wooden spoon, about 15 minutes. Remove from the heat.
4. Add the roasted garlic cloves and 1/2 cup of the cashews. Chop the remaining 1/4 cup of cashews and reserve for the garnish.
5. Use an immersion (stick) blender to puree the soup until smooth. It will be fairly thick. (Alternately, you can puree the soup in batches in a heatproof blender: To prevent splatters, be careful to not fill it more than halfway, remove the center ring from the lid, and hold a kitchen towel over the lid as you blend.)
6. Return the pureed soup to the saucepan over medium-low heat. Stir in the salt and pepper; cook until the flavors meld, about 15 minutes. Taste, and adjust the seasoning, as needed.
7. To serve, divide the soup among individual bowls. Top each portion with the chopped cashews, a drizzle of the basil oil and pea shoots, if using.