Clean Cauliflower Soup

• 2 heads of cauliflower separated into florets
• 4 cloves of garlic - cut in half
• 1 tablespoon of olive oil
• 4 cups gfcf veggie stock
• 1 teaspoon dried thyme or fresh if you have it
• 2 cups almond milk (or other milk sub)
  
• salt and pepper

1. Preheat oven to 425, in a large bowl toss cauliflower with olive oil, garlic. Spread out on cookie sheet.
2. roast for about 30 minutes
3. Transfer the to a soup pot, add water, soup cubes, thyme, boil on medium for about 30 minutes.
4. Puree the soup in a blender (be very careful) return to pot. stir in milk, warm, add salt and pepper and serve.