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1
Preheat oven to 300 degrees.
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2
Remove loose outer leaves from garlic and slice off tops of bulbs so that each clove is open at the top.
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3
Place heads of garlic on a piece of aluminum foil.
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4
Place on cookie sheet.
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5
Drizzle garlic heads with 1 tsp olive oil.
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6
Seal foil and bake for 1 hour.
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7
Open foil and bake for an additional 20 minutes.
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8
Remove from oven and let cool.
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9
When cool enough to handle squeeze garlic from husks.
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10
Using a fork mash garlic and set aside.
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11
In large heavy stockpot melt butter.
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12
Add diced onions and carrots and saute over medium-low heat until soft, about 30 minutes.
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13
While sauteing onion and carrot mixture clean cauliflower removing leaves and separate into small to medium florets.
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14
Once onions and carrots are soft add flour and saute' for about 3 minutes.
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15
Slowly whisk in wine to flour mixture, mixing thoroughly.
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16
Add 4 cans of chicken broth, thyme, black pepper, salt, white pepper, tabasco sauce, cayenne pepper and mashed roasted garlic, mixing thoroughly.
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17
Add cleaned cauliflower and bring to a boil.
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18
Lower heat, cover and simmer over low heat about 45 minutes.
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19
Using a slotted spoon remove about one-half of cauliflower from stock.
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20
Using an immersion blender or food processor blend until smooth, making a paste.
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21
Return pureed cauliflower to stock pot and add heavy cream and shredded Swiss Cheese.
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22
Bring to a simmer and cook for an additional 10 minutes.
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23
Depending on the thickness you may or may not need to add a little more chicken broth.
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24
If using additional broth to thin only add a little at a time.
