About the Recipe
Preheat your oven to 425 degrees.
Break apart the cauliflower into small pieces and put it onto a baking sheet with whole garlic cloves.
Drizzle the produce with olive oil and give it a good toss with your hands until it’s well-covered.
Roast for 30 minutes or until it’s golden brown, tossing half way through the cooking.
Transfer the cauliflower and garlic to a large pot, add the broth, and simmer it over medium heat for about 10 minutes.
Puree the mixture with an immersion blender (or food processor) until it’s smooth, and add the milk & cheese.
Stir over low heat until the cheese is melted and the soup is creamy.
Add salt & pepper to taste. Garnish with pomegranates and thyme. Eat. Love.