32 ounces good vegetable stock
Sea salt and ground black pepper, to taste
6 sprigs flat-leaf parsley
1 head cauliflower, and broken up into small florets (core and green parts removed)
1 small roasted garlic head
½ cup half and half
Place the vegetable stock, salt, pepper, parsley and cauliflower in a medium pot over medium-high heat. Cover with a lid and cook until the cauliflower is tender, 25 to 30 minutes. Discard the parsley. Remove from the heat.
Add the roasted garlic cloves and blend using a stick or container blender until completely smooth.
Stir in the half and half.