Directions:
Preheat the oven to 425 degrees. Line a large rimmed baking sheet with parchment paper. Add the cut up pieces of cauliflower to the baking sheet and toss with 2 Tbsp of the Porcini Mushroom Sage Olive Oil until evenly coated. Spread out the cauliflower in a single layer and sprinkle lightly with Kosher Flake Salt (to taste). Bake about 30-35 minutes, tossing halfway, or until tender and the edges are browned.
While the cauliflower is baking. Heat the remaining 2 Tbsp. of olive oil in a large Dutch oven over medium heat until it's shimmering. Add the onion and a sprinkle of salt. Cook until the onion is softened, stirring occasionally. Add the garlic and cook about more 30 seconds. Reserve some of the roasted cauliflower pieces for garnish and add the rest of the cauliflower to the Dutch oven, along with the broth and thyme. Over medium-high heat, bring just to a boil, then reduce heat to medium-low and simmer for 15-20 minutes, stirring occasionally.
When done, remove the pot from the heat and let it cool for a few minutes. If using milk, stir it in. Then, using an immersion blender, puree the soup to your desired smoothness. .Add additional salt and freshly ground pepper to taste. Spoon into bowls and garnish with roasted cauliflower pieces, fresh ground pepper, chopped parsley (if desired) and a drizzle of Porcini Mushroom Sage Olive Oil!
