Directions:

1. Preheat the oven to 400 degrees.
2. Line a sheet pan with parchment paper.
3. Place the cauliflower and potatoes on the sheet pan and drizzle with olive oil.
4. Sprinkle the vegetables with 1 teaspoon of salt.
5. Cut off the top of the head of garlic and rub the exposed part of the cloves with olive oil.
6. Place the garlic on the sheet pan with the potatoes and cauliflower.
7. Roast in the oven for 35-40 minutes until tender and lightly golden, stirring halfway through.
8. Place the roasted potatoes and garlic in a blender reserving about 1/3 cup of the smaller pieces to top the soup.
9. Squeeze out half of the head of roasted garlic and add it to the blender. (Save the remaining garlic to spread on bread or add to butter, or add to roasted meats and vegetables.)
10. Add the vegetable broth and blend until smooth.
11. Pour the blended soup into a large pot and place over medium heat.
12. Add the remaining teaspoon of salt and the black pepper. Adjust seasoning to taste.
13. To serve, ladle the soup into bowls and top with a drizzle of olive oil, black pepper, chopped chives and the reserved roasted potatoes and cauliflower.