1 large head cauliflower 6 garlic cloves 1 tablespoons olive oil 1 teaspoon salt ¼ teaspoon ground black pepper 4 tablespoons butter 4 cups low sodium chicken broth 1/2 onion diced 1/2 teaspoon dried thyme 1/4 teaspoon red chili Preheat oven to 450 degrees F. Line a baking tray with foil and lightly spray with nonstick cooking spray. Add cauliflower and whole garlic cloves to baking tray. Drizzle evenly with oil, salt and pepper. Toss until evenly coated, then spread out into a single layer. Roast at 450 degrees F for 30-35 minutes, until golden brown and tender. Stir cauliflower once half way through cooking then spread back into an even layer. Melt the butter and olive oil in soup pot over low to medium heat add onions and let them brown. Reduce heat to low and add most of chicken broth, thyme and red chili. Add cauliflower and garlic and bring to a boil then reduce to a simmer for 10 minutes or until cauliflower is cooked through. Puree with an immersion blender. Season with salt and pepper to taste. For a thinner soup, stir in additional chicken broth or cream to reach desired consistency.