PREP: Position a rack in the center of the oven and preheat the oven to 425ºF. Spray the baking sheet with cooking spray. Grab the head of garlic, drizzle with a tablespoon of oil and season with salt and pepper. Place the head of garlic on a piece of foil and cover the head entirely.

ROAST: Place the cauliflower florets in a single layer on the baking sheet. Drizzle with the remaining two tablespoons of olive oil and sprinkle with salt and pepper. Toss to coat and then spread the cauliflower out on the baking sheet. Place the head of garlic on the baking sheet on one side. Roast the cauliflower for 35-40 minutes or until golden brown and cooked. The garlic may require another 10-15 minutes. Allow the garlic to cool for several minutes before attempting to squeeze it out. Set squeezed garlic aside.

SOUP: Heat the butter in a dutch oven or in a soup pot, let melt. Stir in onions and allow to cook in butter until translucent, about 5-6 minutes. Add the thyme leaves and bay leaf and give it 30 seconds before pouring in the broth. Bring the soup to boil, then add cauliflower and roasted garlic. Remove the bay leaf. Puree soup using an immersion blender with the soup on the low heat setting. When blended, let simmer for 5 minutes. Stir in heavy cream, taste, and adjust with seasonings as desired. If the soup is too thick, you can add a splash of water or additional broth too thin to your liking. Turn the heat off, stir in the white truffle oil and serve warm!