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1
Preheat oven to 350u00b0 F and position an oven rack in the middle of the oven. Cut the heads of garlic in half widthwise around the thickest part of the bulb. Lay a piece of aluminum foil on a baking sheet, and place the cut garlic halves in the middle. Drizzle the garlic with olive oil and season with salt and pepper. Wrap the aluminum foil around the garlic to make a closed bundle, then put the baking sheet in the oven and roast for about 40 minutes, or until the garlic inside the foil is soft when pressed. Remove the garlic from the foil and let sit until it's cool enough to handle.
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2
While the garlic is roasting, cut or break the cauliflower florets into 2-inch pieces, and cut the stems into 1-inch pieces. Set aside.
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3
While the garlic is roasting, heat olive oil in a large saucepan or stockpot over medium heat. Add onion and a large pinch of salt, and sweat for 5 minutes; add apple and sweat for an additional 3-5 minutes, or until the apple pieces are soft and the onion is translucent. Add lentils, cumin, turmeric, and red chili flakes, and saute for 1 minute, or until fragrant.
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4
Add water and bay leaf and bring to boil, then reduce the heat to medium-low and simmer for 15 minutes, or until the lentils are starting to get tender. Add cauliflower pieces and simmer for an additional 8-10 minutes, or until the cauliflower is tender and the lentils are falling apart. Remove the bay leaf.
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5
Squeeze the roasted garlic cloves out of their skins and add them to the pot. Puree the soup with an immersion blender until smooth, or transfer the mixture to a bar blender and puree in batches. Season with salt and pepper to taste. Ladle into bowls, top each bowl with a drizzle of olive oil, and serve warm.
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6
Leftover soup will keep in an airtight container in the refrigerator for up to a week, or in the freezer for 3-4 months.
