Ingredients:

1 head cauliflower, cut into florets
1 yellow onion, diced
2 sprigs thyme, chopped
3 garlic cloves, chopped
2 cups low-fat milk
3tbsp olive oil
3/4 cup grated Parmesan cheese
Salt and ground black pepper
3 cups vegetable stock

Method:

1. Heat the oven to 220℃.
2. Bake the cauliflower for 30 mins (coated with 2 tbsp olive oil) until tender and caramelised on the edges, shaking halfway.
3. Add 1tbsp olive oil to a stockpot on a medium-high heat. Sauté the onion for 5 mins, stirring occasionally. When softened, add the garlic and thyme and sauté for another 1-2 mins.
4. Add the roasted cauliflower and vegetable stock. Cover and simmer over low heat for 15 mins.
5. Puree until smooth.
6. Add the milk and a 1/2 cup of Parmesan cheese. Season with salt and black pepper.
7. Ladle into bowls and sprinkle with the remaining Parmesan cheese.
8. Snuggle up and enjoy!