Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat an oven to 425°f toss cauliflower, onions, and garlic together in a large roasting pan. drizzle the vegetables with the oil, season them with the pepper and thyme, and toss lightly to coat. roast the vegetables uncovered for 25-35 minutes, stirring occasionally, until they turn golden brown. place the roasted vegetables into a large saucepan with the chicken stock and bring to a simmer for 5 minutes. add the heavy cream and salt; heat through. puree the soup with an immersion blender or in batches in a countertop blender. serve hot.

Target recipe: in a 4-quart soup pot, heat the oil and saute the onions, dill weed, and thyme until tender and beginning to brown. add cauliflower and cook a few minutes more. add stock or water and potatoes. cover and cook on medium heat until tender (approximately 30 minutes.) remove from heat, and in a blender puree approximately half the soup (or 6 cups), 2 cups at a time. return puree to soup pot. simmer on lowest heat, and add bay leaves, salt, pepper, and tamari. cook approximately 20 minutes more uncovered, stirring occasionally. mix cream with flour and stir to smooth out lumps. turn off heat and add to soup along with parsley. check seasoning. thin with water or milk if the soup has gotten too thick after sitting. reheat if necessary and serve.