Roasted Cauliflower and Garlic Soup with Toasted Pumpkin Seeds

• Preheat the oven to 424. Lay cauliflower florets on a cookie sheet and season with olive oil, salt, and pepper. 
• Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Drizzle with olive oil salt, and pepper and wrap in foil. Place it on the cookie sheet with the roasted garlic.
• Roast the cauliflower and garlic for about 35-45 minutes. 
• 10 minutes before the cauliflower is done saute an onion and sliced apple in butter. Season with salt and pepper. Add the roasted cauliflower. 
• Once the garlic is cool enough to handle, use a small small knife cut the skin slightly around each clove. Use your fingers to pull or squeeze the roasted garlic cloves out of their skins. Add the entire garlic bulb to mixture
• With an immersion blender, smooth everything out. Add the cream and then add the stock about a 1/4 cup at a time to help thin out. You may need more or less stock depending on your desired thickness. 
• When the liquid is added, toss in the cheese and let it melt. Add more if needed, too. 
• Taste and season with salt and pepper if needed. 
• Serve with toasted pumpkin seeds and a drizzle of heavy cream. 

Toasted Pumpkin Seeds

• Just add store bought pumpkin seeds (or if you want to carve a pumpkin use your own) to a pan over medium heat and toast until they begin to brown slightly – takes about 2-4 minutes.