This soup is fragrant, cozy, and comforting. Packed with flavor from roasted garlic and cumin.
Preheat oven to 425 degrees F.
Cut 1/4 inch of the head of garlic from the top. Place garlic on a sheet of aluminum foil. Drizzle with 1 tablespoon of olive, and season with about 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Fold up the aluminum foil and close tightly.
On a lightly greased baking tray, place cauliflower florets, and toss with 1 teaspoon salt, 1/4 teaspoon ground black pepper, cumin seeds, and 1/4 cup of olive oil. Place the prepared garlic on tray. Roast for about 35 minutes until golden brown. Remove from oven and let cool slightly. Squeeze garlic cloves from skin.
While the garlic and cauliflower are roasting, boil the potatoes until tender on medium high heat, about 15 to 20 minutes. Drain well.
Heat remaining 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the chopped onions and cook until fragrant and translucent. Add 1/2 teaspoon salt, ground pepper to taste, thyme, oregano, cumin. Cook until fragrant, about 3 more minutes.
Add 5 cups of vegetable stock, scraping off the brown bits with a wooden spoon. Bring to a boil and simmer for 5 minutes, covered.
Add the cauliflower, roasted garlic cloves, cooked potatoes. Cook for another 15 minutes until the vegetables are tender on medium-low heat.
Using an immersion blender, puree until a thick consistency is reached. If too thick, add 1/4 cup vegetable stock at a time.
Stir in heavy cream. Season with salt and pepper to taste. Serve and garnish with a drizzle of olive oil and heavy cream, cumin seeds, ground black pepper, and thyme.