Preheat your oven to 400°F (200°C). Arrange the cauliflower florets and whole garlic cloves on a baking sheet, then drizzle with olive oil. Toss gently to coat evenly.
Roast in the oven for about 30-35 minutes, until the cauliflower is golden around the edges and tender, and the garlic cloves are soft and fragrant.
Remove the baking sheet from the oven and let the cauliflower and garlic cool slightly. Peel the roasted garlic cloves, which should be soft and caramel-colored.
Transfer the roasted cauliflower and peeled garlic to a blender along with a splash of broth. Blend until smooth and creamy, adding more broth if needed to reach your desired consistency.
Pour the blended mixture into a pot and add the remaining broth. Bring to a gentle simmer while stirring to combine everything well and heat through.
Season the soup with salt and pepper to taste. Simmer for another 5-10 minutes to allow the flavors to meld, then taste again and adjust seasoning if needed.
Serve the soup hot, garnished with your favorite toppings such as fresh herbs, seeds, or a drizzle of olive oil for added texture and flavor.
