Yield: Serves 4-5
1 head cauliflower
1 head garlic
1 medium yellow onion, rough dice
3 stalks celery, rough dice
6 medium cremini mushrooms, rough dice
1 tbs fresh oregano (or 2 tsp dried), chopped
1/2 cup dry white wine
1 lemon, zested and juiced
4 cups vegetable broth
1/2 cup water
Preheat oven to 400 degrees.
Break up cauliflower into medium-sized pieces. Spread them out on a cookie sheet and lightly sprinkle oil, salt and pepper on top. Cut the top off the garlic, sprinkle lightly with oil, salt and pepper. Wrap garlic in tin foil and place both cauliflower and garlic in the oven. After 15 minutes, flip the cauliflower to brown all sides. When cauliflower is tender (should take about 30 minutes), remove it from the oven. Remove the garlic after an hour total. Set both aside.
In a large pot (I like to use a dutch oven) over medium heat, sweat the onion and celery in 1 tsp of oil and a dash of salt. After about 8 minutes, add the mushrooms and saute another 2 minutes. Add the oregano and wine and bring it to a simmer for 3-4 minutes. Add the cauliflower and squeeze the roasted garlic into the pot. Give all ingredients a good toss and add the lemon zest, lemon juice, broth and water. Bring everything to a simmer for about 10 minutes.
Blend the soup well either in a blender or using a stick blender. Add salt and pepper to taste. Serve immediately!