Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 400 degrees. in a large roasting pan (or on a rimmed baking sheet), combine the cauliflower, onion,and garlic. drizzle the olive oil over and toss to coat. roast, stirring after 15 minutes, until the vegetables begin to brown and soften, for 30 minutes. in a large saucepan, combine the cauliflower mixture with the chicken broth, water, bay leaf, and thyme. cover and bring to a boil. reduce the heat to a simmer. simmer, still covered, until the cauliflower is tender, 20 minutes. discard the bay leaf. transfer the soup to a blender or food processor, in batches, and puree until smooth. return the soup to a saucepan. stir in the half-and-half. season with salt and pepper, heat gently, and serve.

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.