Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 400 degrees f. on two cookie sheets, place cauliflower, onion, and garlic. drizzle the olive oil over the veggies and turn to coat. roast veggies in preheated oven for 30 minutes, stirring after 15. combine roasted vegetables, chicken stock, bay leaf, and thyme. cover and bring to a boil. reduce heat and simmer for 20 minutes. remove bay leaf and purée using an immersion blender. add half and half, salt, and pepper and heat gently.

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.