Creamy Roasted Cauliflower Soup

Roasting the cauliflower for this vegan soup makes it nutty and cancels out any of the brassica funk cauliflower can have when boiled. Oat milk and a russet potato make the soup thick and creamy, without adding any dairy. A stick blender, also called an immersion blender, is an inexpensive kitchen gadget that makes pureed soups a breeze to throw together, but a regular kitchen blender works, too. Active time: 20 minutes Total time: 45 minutes Creamy Roasted Cauliflower Soup Ingredients 1 medium (588g) head of cauliflower 2 tbsp olive oil, divided 4 whole garlic cloves ½