1/4cuppancetta *optional (this obviously makes it non-vegan, but it is a delicious touch!)
Instructions
Line a baking sheet with tin foil and preheat your oven to 400 degrees. Distribute cauliflower evenly on the baking sheet, along with celery and onions. Drizzle with olive oil. Roll up your sleeves and hand toss the vegetables so they are evenly coated with oil. Sprinkle the mixture with salt and pepper.
Once the oven is heated, place the baking in the oven and roast vegetables for 35-40 minutes, until vegetables are golden brown. Once roasted, carefully remove skins from garlic (it can be hot!).
Drizzle a large stockpot with 1 T olive oil. Add roasted vegetables to vegetable stock (in batches, because of the size) in either your trusty Vitamix or food processor to pulverize.
Once the mixture is at the creamy consistency you desire, pour into the stockpot. Turn the heat to medium to keep the soup warm.
Optionally, pull out a skillet and brown pancetta with a small amount of olive oil.
Pour soup into bowls and drizzle with truffle oil and sprinkle with fresh thyme leaves. Optionally add pancetta, salt, and pepper as additional garnish.