Cut the cauliflower in to chunks and put in a large baking pan with the garlic cloves (still in skin). Drizzle with olive oil, season with salt and pepper and mix well. Put in a preheated oven at 190C/375F/Gas 5 for 30-35 minutes until the cauliflower starts to get crispy.
Once the cauliflower is cooked, add a little oil to a large saucepan and add the shallots and celery and gently cook for 3 minutes. Add the cauliflower and squeeze the garlic out of the skin in to the pan.
Pour in the vegetable stock and thyme, stir well and simmer for 15 minutes.
Add the milk to the pan and then using a stick blender, blend until smooth. If it is still a little thick, add a little more stock.
Thyme goes really nicely with the cauliflower to make a fragrant autumn soup, but you could use parsley, rosemary or chives.
Make this creamy cauliflower soup vegan by using almond milk and making it extra creamy with some oat creme fraiche.
Really don't like cauliflower? Use this recipe as a base and then swap the cauliflower for broccoli, carrots, parsnips or even beetroot.
This soup can be made even creamier by stirring in some grated parmesan just before serving.