1 medium head cauliflower (about 2 lbs.)
2 shallots, peeled and sliced into quarters
4 unpeeled garlic cloves
4 cups (32 ounces) vegetable broth
Leaves from 5 fresh thyme sprigs
½ tablespoon white miso paste
½ tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Sea salt and freshly ground black pepper
Preheat the oven to 400°F and line a large baking sheet with parchment paper. Cut the cauliflower head into florets. Spread the cauliflower and the shallots on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Wrap the garlic cloves, along with a drizzle of olive oil and a pinch of salt, in a piece of aluminum foil and place it on the baking sheet with the vegetables. (The garlic will roast this way making it soft and the flavor less strong).
Roast for 30 to 35 minutes or until the cauliflower is browned around the edges. In a saucepan heat the vegetable broth so it comes to a simmer. Remove the cauliflower from the oven and let cool slightly. Set aside 1½ cups of the smaller cauliflower florets for garnish. In a blender, combine the roasted cauliflower, shallots, peeled garlic, vegetable broth, thyme leaves, miso paste and Dijon mustard and blend until smooth. Add the olive oil, lemon juice and a pinch of salt and pepper and blend. Taste and adjust seasonings adding more salt, pepper and lemon juice. If the soup is too thick, add water, a few tablespoons at a time and blend to desired consistency.