• Preheat oven to 425°F (220°C).

  Cut cauliflower into florets and place in a heavy roasting pan (a cast-iron casserole works beautifully).

  Add the chopped fennel, garlic cloves, and shallot.

  Toss everything with oil, salt, and pepper until lightly coated.

  Roast for 30 minutes, tossing halfway through, until golden and fragrant.

  Transfer to a mixing bowl and purée with butter, Parmesan, and cream until smooth.

  For a chunkier texture, mash by hand.

  For ultra-smooth, use an immersion blender or food processor.

  Taste and adjust seasoning.

  Serve warm, topped with a pat of butter and a sprinkle of fennel fronds.

Serving Tips

• Soup variation: Thin with warm broth or extra cream for a velvety roasted vegetable soup.

  Make-ahead: Can be roasted and blended ahead, then reheated gently with a splash of cream.

  Topping ideas: A drizzle of herb oil, crispy shallots, or roasted nuts add texture and flair.