A creamy roasted cauliflower artichoke soup finished with grated parmesan cheese, lemon juice, and black pepper.
Preheat the oven to 400°F and set out a large oven safe pot or dutch oven.
Remove any leafy greens and the stalk of the head of cauliflower so that it lays flat. Place the head of cauliflower, the quartered shallot, and garlic cloves in the dutch oven. Drizzle the olive oil over the top of the cauliflower and sprinkle with a ½ teaspoon salt and the black pepper. Nestle the garlic cloves and shallot along the edge of the cauliflower.
Roast the cauliflower for 40 minutes, until soft on the inside and crisp on the outside.
Cut the cauliflower into florets and place them into a high speed blender. Add the shallot, garlic, drained artichokes, chicken broth, and 1 cup heavy cream to the blender. Blend the soup on high, until very smooth.
Transfer the soup back into the dutch oven and place it over low heat on the stove. Add an additional ½ cup of heavy cream, the grated parmesan, lemon zest, and lemon juice to the soup. Season with an additional ½ teaspoon of salt. Stir the soup, just until the parmesan cheese has melted in. If a thinner soup is desired, stir in another ½ cup of chicken broth.
Serve the roasted cauliflower and artichoke soup with an extra drizzle of cream, if desired, a drizzle of high quality olive oil, and a fresh crack of black pepper. Enjoy!